What you'll be getting:

Steelhead salmon and roasted veggies. 

Per Serving

1 5 oz fillet of Steelhead salmon

100 g potatoes, pre-seasoned and oiled

175 g veggies (peppers, squash, onions, carrots, kale) 

(veggies and potatoes are pre-seasoned with lemon, fines herbs, salt, pepper, oil, garlic and nutritional yeast)

Equipment needed: sheet pan with silpat.

Pre-heat oven to 400. 

Put your potatoes on a sheet pan with parchment paper or silpat. When the oven reaches 400 degrees put into the oven and set a timer for 10 minutes. 

After the timer for 10 minutes has gone off, pull potatoes from the oven and add veggies and salmon to the sheet pan. 

Drizzle any extra juice over the salmon. 

Return to the oven for 15 minutes. 

After 15 minutes pull sheet pan from the oven and plate. I like to have the potatoes on one side, and veggies on the other and then top with the salmon. 

From start to finish this takes 25 minutes. If you want crispier potatoes you can start them off for 15 minutes instead of 10, which would result in a 30 minute dinner. Garnish with parsley. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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