No stove-top used! Nutritious, delicious fish dinner ready in 45 minutes.
Oven-roasted salmon filets with shitake mushrooms
Roasted baby potatoes with garlic and thyme
- Preheat oven to 400 degrees.
- Scrub taters, cut in ½ or thirds, and put into baking dish with a few whole peeled garlic cloves and a few sprigs of thyme (or dried, crumbled by hand), S&P. Add drizzle of olive oil, and mix around. Pour in a splash of water (steam will help taters cook). Place potatoes cut side down, cover with aluminum foil and put in oven. Your dinner is now 40 minutes away. Bake for 20 minutes.
- Prepare asparagus in usual manner (breaking off bottoms; rinse). Place on baking sheet lined with aluminum foil (if desired for easy clean-up). Sprinkle on soy sauce and olive oil. Mix around, then spread out.
- After 20 minutes, remove cover from potatoes. Increase oven temp to 425 degrees and continue roasting potatoes, cut side down.
- Prepare fish: Cut mushrooms in half. Take out another baking pan and line with foil. Put in a little oil and place cut mushrooms tops down in a line. Season fish with S&P. Place fish good side down on mushrooms, with skin side up.
- When timer is at 15 minutes, put asparagus into oven.
- About 12 minutes out, or however degree of doneness you like your salmon (and depending on thickness of filet), put fish into oven.
- Go set your table, pour yourself a nice glass of seltzer, and RELAX. Dinner is almost done.
- Check your potatoes by sticking a fork in ‘em to see if their done. They can sit out of the oven waiting for the rest of the meal, or not. (Ditto with asparagus.) Turn taters with a spatula if you’re worrying about them sticking or getting too brown (they’re probably just fine)
- Remove fish from pan with a spatula, trying to flip over to serve with mushrooms on top.
Voila! Dinner is served!