So colorful and ready for the oven…

Tonight was one of those nights were I hit the recipe jackpot… delicious, easy, healthy, and DELICIOUS! Oops, I said “delicious” twice but that’s an entirely appropriate way to describe how much the husband and I enjoyed our meal this evening. I’m already excited for the dozens of times I’m going to make this dish in the future. Another great thing about it… the meal’s entirely adaptable for using up whatever veggies you have on hand.

I was ecstatically surprised by how moist and flavorful the salmon turned out. I have my own habitual way of cooking salmon and I was a little nervous about the leap of faith required to try this new method. But everything was better than perfect and I highly recommend this dish. The colors and presentation are beautiful, too. I also think it’d be great for company.

Originally, it’s from a recent issue of Everyday Food magazine, but I changed it quite a bit. You’ll find my version below. I decided to add onions, mushrooms, garlic, and lots of lemon juice to various parts of the preparation. I also used a multi-colored potato medley from Trader Joe’s that came with golden, red, and dark purple potatoes - beautiful and delicious!

Enjoy!

Salmon with Roasted Veggie Hash
Inspired by a recipe in Everyday Food
Serves 4

8 small red new potatoes, scrubbed and sliced into 1/4-inch thick discs
1 can (14 ounces) of artichoke hearts, halved
about 20 whole cremini mushrooms
1 whole onion, cut into large pieces and separated
1 T fresh thyme leaves
6 whole cloves of garlic
2 T extra virgin olive oil
coarse salt and ground pepper
1 skinless salmon fillet (1 and 1/2 lbs.)
1/2 cup chopped Italian parsley
1 T Dijon mustard (I also squirted in a little honey dijon and fresh honey for sweetness)
1 T white-wine vinegar
juice of one lemon

1. Preheat oven to 475 degrees. In a large mixing bowl, mix together the veggies, thyme and garlic and toss with 1 T of olive oil and half the salt and pepper. Arrange vegetable mixture around the outside of a large roasting pan or rimmed cookie sheet.

2. Wash salmon and place in the center of the roasting pan, surrounded by the veggies. Squirt the juice of one lemon over the salmon, along with a little salt and pepper if you like and a little olive oil. Roast for 20 minutes, stirring the veggies once, until lightly browned and salmon is cooked through.

3. Meanwhile make the sauce by stirring together a 1/2 t of salt, a pinch of pepper, parsley, mustard, vinegar, 1 T of water, a clove of minced garlic, and a little more lemon juice.

4. Gently remove the salmon from the pan and serve, topping with the parsley sauce. Serve with the vegetables.