Roasted Potatoes with Salmon
4 potatoes - sliced thin
2 tablespoons of butter
1 cup of vegetable stock (i used Better than Boullion)
1 lb to 1.5 lbs of salmon in 4 portions - filet not steak
Lemon Pepper
1 Lemon
Prepping the Potatoes
- Once potatoes are sliced thin, layer the slices in a casserole dish. I use a 3 to 4 quart oval dish.
- Divide the butter in to small pats and place on the top of the potatoes.
- Pour the vegetable stock over the potatoes, if the mixture does not at least cover most the potatoes ad a small amount of water.
- Bake at 350 degrees for 30 minutes.
Prepping the Salmon
- After the potatoes have baked for 25 minutes take the salmon portions from the fridge and begin prepping.
- Pat the salmon dry with paper towel.
- Sprinkle each piece of salmon liberally with Lemon Pepper - I use Penzey's Lemon Pepper.
- Take the potatoes from the oven.
- Place the salmon portions on top of the potatoes.
- Slice lemon and place lemon slices on top of salmon portions.
- Return to the oven for 15 minutes.
Roasted Fennel
I got this recipe from Ina Garten - she loves roasting veggies!! I only had one fennel bulb.
Prepping the Fennel
- Remove the stems and root.
- Cut the bulb in half.
- Slice each half of the bulb in to think slices.
- Place on baking sheet.
- Sprinkle with about 1 teaspoon sea salt.
- Dress with 1 tablespoon of olive oil.
- Bake at 350 degrees for 30 to 35 minutes.