Here’s an easy one pan dinner recipe where the dressing works double-duty to season the salmon as well as the roasted potatoes.
Here’s how it works: Make the dressing and use part of it to marinate the salmon. While the salmon is marinating, preheat your oven then roast the potatoes several minutes. Remove the potatoes from the oven, make space for salmon on the baking sheet, then return the kit-and-caboodle to the oven until both are cooked to your liking.
When all is complete, toss the potatoes with the tomatoes and remaining vinaigrette. Redundant flavors? Nah. The marinade mellows in the oven then provides a lovely complement to the fresh minty spark on the accompanying potatoes.
My kids gave me an Instant Pot for Mother’s Day. Both passionate cooks, they told me they couldn’t imagine life without the contraption. But, to be honest, I rolled my eyes when opening the box—the last thing I need is another kitchen gadget cluttering my counters. That’s until I spied a yogurt button on the panel. I can make … Full recipe post »
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
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