One-tray B.C. salmon with roasted sweet potatoes, corn, zucchini and tomatoes with lemon and herb vinaigrette
Serves 4
Ingredients
Salmon & Vegetables
4 B.C. salmon fillets (170–200 g / 6–7 oz each)
2 medium sweet potatoes, peeled and cut into 2 cm (¾-inch) cubes
2 ears B.C. corn, kernels removed
2 small zucchini, cut into thick half-moons
2 cups cherry tomatoes
1 small red onion, cut into wedges
2 tbsp olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
Lemon & Herb Vinaigrette
¼ cup extra virgin olive oil
2 tbsp Dijon mustard
Zest of 1 lemon
Juice of 1 lemon
1 tbsp honey
1 garlic clove, finely grated
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
Salt and freshly ground black pepper
To Finish
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½ cup fresh basil leaves, torn
Fresh dill and parsley
Lemon wedges
Method
Preheat the oven to 425°F (220°C).
Place the sweet potatoes, corn, cherry tomatoes and red onion onto a large parchment-lined baking sheet. Drizzle with the olive oil and season with salt and pepper. Toss to coat evenly.
Roast for 10 minutes. Add the zucchini, toss gently and return the tray to the oven for another 5 minutes.
While the vegetables roast, whisk together the olive oil, Dijon mustard, lemon zest, lemon juice, honey, garlic, parsley and dill. Season with salt and pepper.
Remove the tray from the oven and gently move the vegetables aside. Place the salmon fillets skin-side down on the tray.
Spoon about half of the vinaigrette over the salmon and drizzle a little over the vegetables.
Return the tray to the oven and roast for 10–12 minutes, or until the salmon flakes easily with a fork and the sweet potatoes are tender.
Spoon some of the remaining vinaigrette over the salmon just before serving, making sure to reserve enough for tomorrow’s pasta or orzo salad. Finish with torn fresh basil, dill, parsley and lemon wedges.
Back-to-School Salmon Pasta or Orzo Salad
Serves 4
Ingredients
Reserved cooked salmon, flaked into large pieces
Reserved roasted sweet potatoes, corn, zucchini, tomatoes and onions
350 g short pasta (fusilli, gemelli or penne) or 350 g orzo, cooked until al dente and cooled
2 handfuls baby spinach or arugula
¼ cup crumbled feta (optional)
Remaining Lemon & Herb Vinaigrette
½ cup fresh basil leaves, torn
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
Freshly ground black pepper
Lemon wedges
Method
Cook the pasta or orzo according to the package directions until al dente. Drain and cool under cold running water. Better still, cook it the evening before while dinner is in the oven, cool it and refrigerate overnight.
In a large bowl, combine the pasta or orzo, roasted vegetables, spinach, basil and fresh herbs.
Gently fold in the flaked salmon, being careful not to break it up too much.
Toss with the remaining Lemon & Herb Vinaigrette until everything is lightly coated.
Finish with crumbled feta if desired, a squeeze of fresh lemon and a few grinds of black pepper.
Serve chilled or at room temperature.
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