I don’t usually do fancy food. It’s not really my thing. I like things that are easy, hearty and full of flavor. And occasionally they look nice too. For some reason, the inspiration for this recipe popped up on Pinterest and I felt the need to try it for a random weekday dinner. Maybe it’s because it was on the Williams Sonoma site and really they can do no wrong in my eyes. Or maybe it was just because I do not expect a lot of fancy dinners in the future as my belly continues to grow. But it was totally awesomely delicious and, regardless of why, I’m so very happy that I made it.
Not only was this pretty enough to serve at a dinner party, but it was also super easy and bursting with flavor. The salmon stays moist and flavorful, with a little crunch on top, and the roasted veggies are just to die for. You could easily make them as an accompaniment to any dish {and I plan to}. Hubby and I each devoured our portions and declared that this is one to definitely put in the “keep” pile. Next time I have people over, I am absolutely without a doubt making this again.
- 1 lb. red potatoes, cut into bite sized pieces
- 3-4 ripe red tomatoes, cut into bite sized pieces
- 1 onion, chopped into bite sized pieces
- 2-3 T olive oil
- 1 T lemon juice
- 1½ T preminced garlic
- 1 t parsley
- ½ t thyme
- ½ t dill
- ½ t crushed red pepper flakes
- ½ t salt
- ½ t black pepper
- 2 T Parmesan cheese
- 1 – 1.5 lbs salmon
- ¼ cup Dijon mustard
- 1 T balsamic vinegar
- 1 t preminced garlic
- 1 t parsley
- ½ t thyme
- ½ t lemon juice
- ½ t black pepper
- ¼ t olive oil
- ¼ t salt
- 3-4 T bread crumbs
- Preheat the oven to 375 degrees
- Mix together vegetables with olive oil, lemon juice, garlic, parsley, thyme, dill, red pepper, salt and pepper in a mixing bowl or shake in a ziplock bag.
- Spread on a greased baking pan.
- While the veggies are cooking, combine mustard, vinegar, garlic, parsley, thyme, lemon juice, pepper, olive oil and salt in a small bowl.
- Place the fish in a greased pyrex and spread the mustard mix over the fish.
- Top with bread crumbs.
- Place the two dishes in the oven and bake for approximately 30 minutes, or until fish is fully cooked. Toss vegetables every 10 minutes with a spatula. After 25 minutes, remove vegetables and sprinkle Parmesan over the top, and then place back in the oven for the remaining 5 minutes.
- Remove from oven and serve immediately.
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