I’ll try to make this as straight forward and simple as possible. Here’s how I suggest each element of this dinner is prepared and cooked.
– Pick your desired piece of salmon. 6-8 oz is a healthy serving size. As a gauge, this is a little bigger than your clinched fist.
– I like to marinate my salmon in either teriyaki sauce (2 tblsp) or lemon juice (1 tblsp) with sea salt and ground pepper. Place the piece of salmon, with skin side up, in your marinade on a plate and leave it there for 10-15 minutes.
How to cook your salmon: I suggest broiling or BBQ’ing. For broiling, place the piece of salmon, skin side down, on a small piece of tin foil or a cookie sheet greased lightly with a teaspoon of olive oil. Place in the oven and cook until desired texture is achieved. For BBQ’ing, place the piece of salmon, skin side down, on the grill. I suggest greasing the grill lightly with an olive oil spray. Let cook just until desired texture is achieved. Then flip it over and let it cook for 1 minute. Take it off the grill and place on a plate. Note: salmon tends to cook a little bit more after it’s taken away from heat. Therefore, if you feel your salmon is a little undercooked when you take it away from the heat source then it’s probably perfect. You will know when you cut into it for your first bite. Place it back on the heat if it needs to be cooked a bit more.
– Preheat your oven at 375F.
– Pick the vegetables you want to roast. I use potatoes, yams, broccoli, carrots, red bell peppers and asparagus. Wash them and cut into similar size pieces. Take the harder vegetables, like potatoes and carrots (those take take longer to cook), and place them in a large mixing bowl. Pour a tablespoon of olive oil and sprinkle a teaspoon of rosemary and thyme over them. Mix the vegetables around to spread the the olive oil and herbs. Pour the vegetables on another cookie sheet greased lightly with olive oil and place them into the oven.
– Add the remaining uncooked vegetables to the same mixing bowl and add the same amount of olive oiland herbs. Mix together. After the vegetables in the oven have cooked for 20 minutes, take them out and add the uncooked ones to them. Mix around and place all the vegetables back in the oven. Cook for another 20 minutes or until desired texture is achieved.
– Place 1-2 cups of spinach on your plate and add the following on top of it:dried cranberries, chopped roasted almonds and balsamic vinaigrette
Place your cooked salmon and roasted vegetables next to your spinach salad and voila, dinner is served! Enjoy.