One of our favorite ways to create a meal is to throw everything onto a sheet pan and let the oven do most of the work. Super easy, delicious and nourishing, this Mediterranean style Crisp-Salmon with roasted root vegetables, cherry tomatoes, lemon, red onion and dill is about to become one of your top 10 recipes to cook this season. The masterpiece of this meal: a yummy crispy-skin on the top. Highly recommended to try if you have a stainless skillet. You won’t believe how easy our method is, restaurant quality guaranteed!
Serves 2
2 salmon filets
3 gold potatoes, medium size
2 sweet potatoes, medium size
1 red onion, small
2 lemons, sliced
Dozen of cherry tomatoes
Fresh dill
Olive oil
Salt and pepper
1. Preheat oven to 400F (200C)
2. Pat dry the salmon fillets with a paper towel and let them sit in the fridge, skin side up, while we prepare and cook the vegetables. The reason we do this is because it dehydrates the skin, reducing the water element that causes the fillets to stick to the stainless skillet.
3. Peel and cut in thin layers sweet potatoes, gold potatoes and the red onion.
4. Place them on a sheet pan with baking paper, drizzle olive oil over, add salt and pepper and toss to coat.
5. Wash cherry tomatoes and throw them on the sheet pan with the rest.
6. Slice the lemons in thin layers and arrange them all over, in between potatoes and sweet potatoes.
7. Add fresh dill leaves all over.
8. Place in the oven and roast for 20-25 minutes at 400F (200C)
9. About 5 minutes before the cooking time ends for the vegetables, it is time to pre-cook the salmon fillets and get that skin crispy! Place a stainless skillet over high heat until it becomes really, really hot. Add a little bit of oil, make sure the oil is going all around the pan. Wait until you can see some smoke.
10. To make the pan non-sticky, add a good pinch of kosher salt and wipe the entire pan clean with a paper towel.
11. Place your pan again over the heat, add a tablespoon of olive oil and make sure it goes all over the bottom surface of the pan.
12. Get the salmon fillets, sear on the skin with salt and lay the fish, skin side down on the pan. Press for a few seconds with the spatula on the top and let it cook for 2 minutes – skin side only!
13. Once ready, place the fish fillets on the top of the vegetables, skin side up.
14. Roast the salmon fillets with the vegetables in the oven for another 7 minutes. Ready!
Cheers Xx
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