I’m sure everyone has had their fair share of one of those days when you feel uninspired and perhaps too busy and overwhelmed to spend hours to whip a complete meal in the kitchen, pored over the counter and stovetop, chopping and stirring and mixing and sweating and tasting (no wait, tasting is the best part actually). I for one have had perhaps a little too many of such days, particularly with an active and inquisitive toddler who never fails to be at my tails like a shadow, opening supposedly sealed drawers and cabinets in between exclamations of “Oh my!” and “What is this?”. And when those days come knocking by when all you want is minimal prep yet maximum foodie satisfaction, the oven’s your best bet.
With the beautiful amalgamation of flavours courtesy of the sweetness of the sweet potatoes balanced by the nuttiness of roasted broccoli and asparagus, and the sweet-sour zing of the cherry tomatoes, I must admit this dish to me is more about the roasted vegetables than the salmon itself. Though in its defense, the salmon baked to its dreamy pink hue, was juicy and moist, proving to be a favourite of lil A, who kept taking forkfuls, paired perfectly with her favourite carrot chunks. A well-rounded and beautiful meal, no one would’ve guessed you made it on one of those days.
One Pan Salmon with Roasted Vegetables
(adapted from here; serves one)
1 salmon fillet, about 180g
1 tablespoon lemon juice (optional)
sea salt, to taste
freshly ground mixed peppercorns (or black pepper)
2 mini Japanese sweet potatoes (or 1 large), chopped
1 medium carrot, chopped into chunks
1/2 head of broccoli, cut into florets
5 – 6 asparagus spears, trimmed and halved
1 handful of cherry tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon mixed herbs (dried rosemary, thyme and oregano)
Preheat oven to 200°C.
Season the salmon with sea salt, freshly ground pepper and lemon juice. Set aside.
In a mixing bowl, combine all the vegetables with oil and mixed herbs.
In an ovenproof dish, toss in the potatoes and carrots, and roast for 15 – 20 minutes, until the potatoes begin to brown.
Add in the broccoli, asparagus, cherry tomatoes and salmon, and return to the oven for another 15 minutes, until the salmon is cooked.
Serve straight from the dish.