Roast Salmon and Summer Vegetables

Roast Salmon with Summer Vegetables

Saturday morning I woke up and found a significant chill in the air. After I finished a very brief happy dance (it’s fall!!) I got serious–“What am I going to wear on the ride?”

It was 47 degrees, but also sunny. Should I go with a base layer and arm warmers only? What about a vest? Knee warmers? These are the things one must consider during the transition seasons. Immediately I started imaging being overdressed and overheated, beads of sweat trickling down my face and praying for a really long stop light, because if you don’t get one you’re the jerk on the group ride, “Uh hey guys, can we stop? I gotta take off my <insert clothing item here>”.

It’s a real problem I tell you.

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The upside of the transition from summer to fall? We can still enjoy the last of the summer produce! The farmers markets are still selling some of the best tomatoes I’ve ever tasted (and even berries! yes, berries!), along side the first crop of butternut and acorn squashes and heirloom pumpkins. This must be the best season of all for food! Best of both worlds!

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So take advantage of this meal while we have one foot in each season. This is so easy, it’s not even a recipe. Make it on a busy weeknight when you are so tired from the day that you can barely turn the oven on.

Roast Salmon with Summer Vegetables

Serves four

Adapted from Sophie Wright’s, Home at 7, Dinner at 8 (2012)

Gather:
Four salmon filets about 8oz each
6-8 red potatoes, thinly sliced
A bunch of asparagus, trimmed
One pint cherry tomatoes, halved
2-3 oz sliced prosciutto 
Olive oil
Sea salt
Freshly ground black pepper

Method:

Preheat oven to 400. Line a large baking sheet with parchment paper. Arrange potato slices in a single layer on the parchment and drizzle with olive oil, salt and pepper. Bake potatoes for 15 minutes.

Remove pan and toss asparagus, tomatoes, and slices of prosciutto on top of potatoes. Drizzle with more olive oil, salt and pepper. Arrange salmon on top of vegetables and, once again, drizzle fish with olive oil, salt and pepper. Bake for another 8 – 10 minutes.

You could stop here and all would be well, but if you want a nice crispy crust on your salmon, and crunchy bits of prosciutto, bake the fish for 8 minutes in the oven, then transfer the pan to the broiler (set on high) and cook for 2-3 minutes more.

That’s it! Dinner, done!