Thursday, November 10, 2011

Chili Lime Salmon + Roasted Vegetables

Last night I was wondering what to make for dinner. (The dreaded "what's for dinner?" dilemma that befalls us all at one time or another.) Anyway, I had these purple new potatoes in my refrigerator.

So, I decided to roast them with some other vegetables and make my go-to salmon recipe that is super easy and very delicious.


1 salmon filet
3-4 T Williams Sonoma Chili Lime rub
3 T butter, cold and cut into small pieces

1. Preheat oven to 400ºF and line a baking sheet with aluminum foil.
2. Place filet on baking sheet, skin side down.
3. Sprinkle filet with pieces of butter then spoon the chili rub over top.
4. Cover with foil and cook for approximately 25 - 30 minutes.

Roasted Vegetables
4 cups new potatoes(assorted), halved
3 large carrots, peeled and cut into 1" pieces
1- 2 tsp herbes de provence
1 tsp coarsely ground black pepper
2 tsp fleur de sel
2 T olive oil
1/4 cup butter, cold and cut into small pieces

1. Line a baking sheet with aluminum foil and place all of the vegetables onto the sheet.
2. Cover all of the vegetables with the oil and spices.
3. Sprinkle the butter pieces over the vegetables evenly. Cover with foil.
4. Bake in a 400ºF oven for approximately 45 minutes.

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