Passover Cooking - Salmon

Good afternoon! 

Well, it's day 4 of Passover and I'm still craving a nice, thick slice of cheesy pizza... Daydreams aside, I made this hunk of salmon for dinner, roasted with sliced asparagus and quartered brussels sprouts. You can see that I used some fancy bakeware... Foil pans all the way! (At least until I have some more storage space for real dishes.) I used a shallow pan the size of a baking sheet and coated the bottom with olive oil.

I tossed the veggies in a bowl with a drizzle of oil, arranged them in the pan and then sprinkled kosher salt and pepper on top of everything. 

 Baked for about 35 minutes in a 375 oven, when removed, I let it sit a few minutes before digging in.

top view

 I served it on brand-new plates (from Giant's clearance section) with a drizzle of kosher-for-Passover non-dairy caesar dressing. Delicious!

Side view

Recipe:

~2 lb salmon, skin on

stalks fresh asparagus 

(as many as you'd like that fit on the pan without layering)

medium to small brussels sprouts, quartered

(as many as you'd like that fit on the pan without layering)

olive oil

kosher salt

pepper

Spray a pan with cooking spray or coat with olive oil or butter (for dairy).

Toss veggies in olive oil and arrange on a pan. Sprinkle with salt and pepper. You can add any other spices that you like.

Place salmon on pan, skin down, and drizzle with olive oil, salt, and pepper.

Bake for ~35 minutes in 375 oven, longer if you are using a thicker piece.

Remove from oven and let sit for 5-6 minutes before serving.

Enjoy!

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