Yes, this is a recipe post. Nope, not a house post, and not a store post - a recipe post! Feels good to be back in the saddle again. Enjoy! ; )
There is nothing like a new season to inspire new recipes... and a fantastic new cookbook that's right up my alley. Just so you know, this is
not a sponsored post. I came across this book at a little book store in my hometown. I do a lot of
sheet pan cooking myself and thought it had some really great ideas for keeping dinner simple with great flavor. With Emma becoming more involved in the kitchen and dinner prep, putting everything on a sheet pan (
available here) and putting it in the oven is something she can 100% help with. Stirring and sautéing on the stove? Not so much. For entertaining (remember all of the entertaining we used to do... when we had a house?!), putting everything on a sheet pan, early in the day ready to go in the oven when guests arrive, is a dream.
The cover recipe was what reeled me in, so it was the first I tried - Salmon & Roasted Vegetables. Of course, I modified the recipe a bit, simplifying even more. She instructs to make a gremolata (parsley, lemon zest and garlic) to sprinkle on after. I'm sure it is great, but I just threw lemon slices, garlic and olive oil all over everything (and some butter on the salmon) before baking and it tasted delicious. As the tomatoes roasted, they let out a little juice that blended with the olive oil, garlic and lemon juice and it made an amazing sauce in the pan that I poured over the platter after baking. Simple!
Large & Small Essential Sheet Pans are available, here, in my store.
Sheet Pan cooking goes right with my favorite way of serving - everything on one platter. So, everything bakes on one sheet pan, then goes onto one platter. Mike's dishwashing duties just got very easy.
Lemon Roasted
Salmon & Vegetables
serves 4
1 1/2 pounds of Salmon, into 4 pieces
1 pound of Green Beans, trimmed
Large Cherry Tomatoes
1/2 Red Onion, into large chuncks
2 Cloves of Garlic, sliced
1 Lemon
2 Tablespoons of Olive Oil
2 Tablespoons of Butter
Sea Salt
Black Pepper
On a sheet pan, scatter green beans, tomatoes, onion, lemons and sliced garlic. Drizzle on olive oil. Sprinkle with sea salt and toss. Top with Salmon filets. Put a lemon slice and bit of butter on each salmon piece, then sprinkle with sea salt.
Bake in oven at 425 for 20-25 minutes until salmon is cooked thru. Serve on a platter with sauce from pan drizzled over or on the side.
The next recipe that caught my eye was this Roasted Mushroom and Burrata Crostini. I need a carb (and usually melty cheese...) with every meal, so this seemed to be the perfect addition to our uber healthy roasted salmon and vegetables.
I started with prepping the vegetables. The book called for asparagus, but Mike isn't a huge fan, so I used green beans. I loved the crunch they added overall. It made the entire meal seem very fresh.
Love the tiny tomatoes on a vine. They stayed mostly intact during cooking and looked great on the platter and plate - again, perfect for entertaining.
Everything ready to go in! Not pictured, I added a tablespoon of butter on top of each lemon piece on each salmon. It oozed over during baking and made gave the salmon a very flavorful crust and added to the 'sauce' that accumulated in the pan.
Don't forget lots of sea salt.
Everything went in the oven and I got out the platters for serving... and waited.
After about 25 minutes everything was perfect. Veggies and all.
Onto the platter and drizzled the sauce over.
Here is a peak at the burrata with thyme mushrooms on top. Mike and Emma aren't mushroom people (as much as I try to convince them!), so we did half and half. Recipe coming tomorrow (or thursday).
