Looking for a quick and healthy meal in 20 minutes? Look no further. I bring you roasted errrrrythang (salmon and veggies) with some rice on the side.
The trick to roasting salmon, which I just found out, is to roast the salmon belly side down/skin side up FIRST! Who knew? Then, right before you flip the salmon to roast the other side, you just peel off the skin (ewww gross) and season with salt and pepper. That way when you serve it, no one is left to remove the skin on their own.
I also roasted some mahi filets with the salmon to meal prep for the week to save time (as we know, time is money).
Oven-Roasted Salmon with Roasted Veggies
Prep time: 5 minutes Cook Time: 20 minutes Total time: 25 minutes
1 lb skin on salmon filet
Fresh ground pepper
1 head of broccoli
1 bunch of asparagus
Rice - cooked according to instructions on bag
Start with the rice and cook according to instructions on the bag, that way everything will be done around the same time.
Preheat oven to 450F.
Pat salmon dry and season both sides generally with kosher salt and fresh pepper.
Arrange washed and dried broccoli and asparagus on a greased baking sheet or on a silicone cooking mat (ungreased). Season everything generously with kosher salt and pepper. Drizzle the herbs de provence olive oil over the veggies.
Place salmon on greased cookie sheet or professional silicone cooking mat SKIN SIDE UP. (I use a silicone cooking mat and do not grease the mat before roasting the salmon/veggies.)
Place both baking sheets in the oven, salmon on the lower rack, veggies on the upper rack.
Roast the salmon for about 5-6 minutes. Remove the baking sheet from the oven, peel the skin off the salmon. If the skin does not peel off easily, just put back in the oven for another 2 minutes and try again. (The veggies stay in the oven the entire time.)
Once the skin is removed, re-season the skin side, drizzle with olive oil and place back in oven to roast for another 5-6 minutes.
After salmon roasts for another 5-6 minutes (until internal temperature reaches 165F), remove the salmon and veggies. Top the salmon with fresh dill and capers. Squeeze lemon juice from wedges over veggies.
Plate and serve with rice. Add a few lemon wedges to each plate to serve.