{"id":2768,"date":"2012-05-15T15:22:51","date_gmt":"2012-05-15T20:22:51","guid":{"rendered":"http:\/\/realfoodhouston.com\/?p=2768"},"modified":"2018-10-25T13:08:30","modified_gmt":"2018-10-25T18:08:30","slug":"whats-for-dinner-roasted-wild-caught-salmon-and-veggies","status":"publish","type":"post","link":"http:\/\/www.realfoodhouston.com\/wp-files\/2012\/05\/15\/whats-for-dinner-roasted-wild-caught-salmon-and-veggies\/","title":{"rendered":"What’s for dinner? Roasted wild-caught salmon and veggies!"},"content":{"rendered":"

\"Salmon<\/a>Roasted wild-caught salmon, asparagus, and baked potatoes!\u00a0<\/em>\u00a0This is my kind of meal–quick and easy\u00a0but still nutritious and<\/em> delicious.\u00a0 You may have already noticed from previous What’s for dinner<\/em> posts\u00a0that I prefer easy-to-prepare combinations with basic condiments and seasonings.\u00a0 This meal is typical of what I like.\u00a0 The salmon takes about 10 minutes to cook and the asparagus about 5 minutes. Yes, the potatoes, if baked, take about an hour; however, the preparation is easy and there’s nothing more to do to them\u00a0until they’re done.\u00a0\u00a0 Here’s how I made this dinner:<\/p>\n

What you need:<\/p>\n

wild-caught salmon fillet, 1 1\/2 pounds will make about 4-6 servings
\nasparagus
\npotatoes
\nbutter, room temperature or melted
\nsea salt
\nblack pepper<\/p>\n

For topping potatoes–whatever you like, any or all of the following:<\/p>\n

butter, preferably raw and\/or cultured
\nsour cream, preferably\u00a0 raw (I used Stryk’s<\/a> raw sour cream)
\ngrated cheese
\nchives
\nsalt and pepper to taste<\/p>\n

First, start the potatoes.\u00a0 Scrub them well and prick with a fork.\u00a0Place them in a preheated oven at 400 F for about an hour depending on size.\u00a0 I used a small toaster oven for the potatoes since I planned to\u00a0cook the salmon in the full-size oven, but, since the temperature is the same, you could put\u00a0both potatoes and salmon in the same oven, if your oven is large enough.<\/p>\n

About 20-30 minutes before the potatoes will be done, prepare the salmon for roasting.\u00a0 If you’re not using the oven for the potatoes, preheat oven to 400 F.\u00a0 Butter both sides of the salmon fillet (I use room temperature butter, but you could melt it, if yours is cold.) with one to two tablespoons per side.\u00a0 Sprinkle with sea salt (I use Celtic sea salt)\u00a0and freshly ground black pepper.\u00a0 Place skin side up on a shallow baking\u00a0pan.\u00a0 I use a large cookie sheet with sides.\u00a0 Cook\u00a0for about 5 minutes, then remove from\u00a0the oven and carefully turn the fillet over.\u00a0 Return to the oven and cook for about 5 more minutes until the salmon flakes with a fork.\u00a0 Be careful not to overcook.<\/p>\n

Meanwhile, prepare the asparagus by snapping off the tough ends and rinsing well.\u00a0 Place in a saucepan with a little filtered water.\u00a0 Just\u00a0after turning the salmon, bring the water to a boil, then turn down to a simmer for about 4-5 minutes.\u00a0 As with the salmon, do not overcook.\u00a0 I like my asparagus tender but not mushy.\u00a0 Test with a fork after 4 minutes to check for doneness.\u00a0 Drain, season with lots of butter, and sprinkle with sea salt.<\/p>\n

Serve the baked potatoes with lots of butter, raw sour cream, sea salt, and pepper.\u00a0 You can also add chives and grated cheese.<\/p>\n

As always, whenever possible use local and\/or organic vegetables, raw dairy, sea salt like Celtic sea salt, and wild-caught fish.<\/p>\n","protected":false},"excerpt":{"rendered":"

Roasted wild-caught salmon, asparagus, and baked potatoes!\u00a0\u00a0This is my kind of meal–quick and easy\u00a0but still nutritious and delicious.\u00a0 You may have already noticed from previous What’s for dinner posts\u00a0that I prefer easy-to-prepare combinations with basic condiments and seasonings.\u00a0 This meal …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":2772,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[13,18,6,19,23,177],"tags":[110,35,188,40,24,32,184,185],"class_list":["post-2768","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-fats","category-organic-food","category-raw-milk","category-real-food","category-recipes","category-whats-for-dinner","tag-butter","tag-healthy-fats-2","tag-meals","tag-organic","tag-raw-milk-2","tag-recipes-2","tag-salmon","tag-sea-salt"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-content\/uploads\/2012\/05\/Salmon-and-veggies.jpg","jetpack_shortlink":"https:\/\/wp.me\/p70SEj-IE","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/2768","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/comments?post=2768"}],"version-history":[{"count":13,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/2768\/revisions"}],"predecessor-version":[{"id":6924,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/posts\/2768\/revisions\/6924"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media\/2772"}],"wp:attachment":[{"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/media?parent=2768"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/categories?post=2768"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.realfoodhouston.com\/wp-files\/wp-json\/wp\/v2\/tags?post=2768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}