Strawberry Salmon with Roasted Red Potatoes (Recipe by Jeannine Skinner, RDN)
Time-saving tip: Read through the steps BEFORE starting so you are sure you have everything before you start. I wrote the recipe in this order since the potatoes need longer to roast, and you can let the salmon marinate while they cook, and even clean up the kitchen while you wait for your meal to finish roasting. If you need this meal faster...... choose Option 2 for the veggies, since instant mashed potatoes and steamable veggies are time-savers. :)
Prep time: 5 min + marinating for 10-30 min.; Bake time: 30-40 min; Ready in 1.5 hours
Servings: 3-4 (~$3 each)
Ingredients
2 T soy sauce
2 T lemon juice (PLUS more for later)
1 T dijon mustard
¼ tsp. pepper
4 salmon fillet (6 oz each)
⅔ cup (or 6 oz) strawberry preserves (PLUS more for later)
4-5 red potatoes
~2 T olive oil
Spices (to sprinkle as desired)
season-all salt or regular salt
paprika
chili powder
black pepper
~ 1-2 cups frozen broccoli & cauliflower
A sprinkle of garlic powder
A bit of butter
(TIP: Keep the lemon juice and strawberry preserves handy, since you may want to add more when the fish has finished cooking.)
*Your choice of starch and veggie
Option 1) Roasted Red Potatoes & frozen broccoli and cauliflower. (Tip: Garlic powder and butter go really well with the broccoli.)
Option 2) For easy prep, a great combo for this meal is instant mashed potatoes and a bag of steamable frozen peas.
Prep:
- Gather ingredients and tools. Preheat oven to 400 degrees.
- Take individually packaged frozen salmon from the freezer, place in the sink (still packaged) and run warm water over them to thaw.
- Prepare potatoes: rinse, slice into wedges, toss in a few tablespoons of olive oil, then, leaving the middle open to add the fish later, place potatoes on both sides of a 9X 13" baking dish or cookie sheet sprayed with non-stick cooking spray, then sprinkle with spices. Start roasting the potatoes in the oven for ~ 15-20 minutes.
- In a large resealable plastic bag or plastic container, combine soy sauce, lemon juice, mustard, pepper, and strawberry preserves. Add salmon, coat completely with the marinade, then let rest for 10-30 minutes (set a timer, if that helps!).
- In a microwavable container, add a little bit of water to the frozen broccoli and microwave for a few minutes to thaw. Drain, add a bit of butter and garlic powder, set aside.
- After potatoes have been cooking for ~ 15-20 minutes, remove from oven, and then pour the marinated salmon onto the middle of the pan (spooning more strawberry preserves on top, if desired). Add the broccoli to a part of the pan at this time, too.
- Bake, uncovered, at 400 degrees for 15-20 more minutes or until salmon flakes easily with a fork and reaches an internal temperature of 145 degrees. Option at the end... broil for 2 minutes to get a golden, crispy top. Watch for burning!
RD Notes: The sauce or veggies may burn if cooked too hot and for too long... so when you check the temp of the fish (and if it's not done yet), add a bit of water to the pan to prevent the sauce from blackening or getting burned. When the fish reaches an internal temp of 145 degrees, and the potatoes are slightly charred, you are done!
Please let me know what you think when you try it!
Happy cooking!
Jeannine =)
