Lemon Baked Salmon and Roasted New Potatoes
I feel like I've graduated, cooking-wise. Not only do I make main dishes now, I sometimes make SIDE DISHES to go with them!
No more eating pasta over the sink for me!
At least a few nights a week, anyway.
For example the other day I made baked salmon and new potatoes.
I don't really know what the difference between new potatoes and regular potatoes is. I got these from the farmer's market though, and I know they are shiny and small and their skins were papery thin and coming off.
I think it also has something to do with sugars vs. starches in the potato. Like, new potatoes are sugary-er.
That's probably right.
I do know that farmer's market produce, when available, absolutely rocks the socks. I've been trying to go at least twice a month lately, trying to get to know Oregon a little better, and take advantage of all the wonderful local produce it provides.
It's a little more expensive, true, and I have to ration it right now. But when I eat it I swear I can taste those micro-nutrients grooving on my insides. It's like, three dimensional taste. The difference between a square and a cube.
It's like, yummy.
Roasted New Potatoes (start these first, they take longer than the fish!)
1 1/2 lb new potatoes
2 T olive oil
2 cloves garlic, minced
1 - 2 t fresh rosemary (I poached mine from next door muahaha)
1/4 t salt
pepper to taste
Preheat oven to 450.
Clean potatoes, slice into halves or quarters. Place in bowl with other ingredients and toss together.
Spread in a single layer on a baking pan, and roast until tender, about 40 minutes.
Lemon Baked Salmon
1 lb salmon (wild caught is best for you)
1/4 c olive oil
zest of 1 lemon
1/4 onion, diced
Preheat oven to 500.
Place salmon on a lined baking sheet. Drizzle with olive oil, and sprinkle with onion and zest. Salt and pepper to taste.
Bake in preheated oven 13 - 17 minutes, until fish flakes easily when touched with fork.
Roasted New Potatoes