Tonight we had an awesome dinner.  We had roasted Potatoes with Salmon and Roasted Fennel.  I have both the recipes listed below.  I hope you all enjoy!

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.