Garden Patch Salmon Dinner Recipes

GARDEN PATCH SALMON DINNER

Steps:

• Thaw fish if frozen, Preheat oven to 350 degrees F.
• In a medium bowl stir together the potatoes and yogurt. Salt and pepper to taste.
• In a skillet heat the olive oil over medium-low heat. Add basil, garlic and the sundried tomatoes. Heat until the garlic just starts to color.
• If you are using the edamame add to pan and cook 3 to 5 minutes. If using peas or snap peas add to pan, stir to coat and remove from the burner.
• Split the potatoes between two individual casserole dishes and put in half of the dish. Remove the pea (edamame) mixture with a slotted spoon and put half in the other side of the casserole dish from the potatoes. Put half of the tomatoes on top of the pea mixture in each dish. Place a fish fillet on top of each pea mixture. Brush the top of the potatoes and fish with the basil oil left in the skillet. Salt and pepper the fish to taste.
• Bake uncovered for 25 minutes.
• Serve in casserole dish.

SHEET PAN SALMON DINNER

Steps:

• Preheat oven to 375 degrees F.
• Place leeks in a small bowl and toss with 2 tablespoons olive oil. Season with salt and pepper and set aside.
• Line a rimmed baking sheet with parchment and coat with 2 tablespoons olive oil. Using a mandoline or a sharp knife, slice potatoes 1/8-inch thick. Lay them on the prepared sheet pan, slightly overlapping, so that the entire surface of the sheet pan is covered. Drizzle with an additional 3 tablespoons olive oil and season generously with salt and pepper. Top with another sheet pan and transfer to the oven. Roast for 20 minutes. Remove top sheet pan, top with leeks, and roast for an additional 30 minutes.
• Meanwhile, season the salmon generously with salt and pepper. Combine mustard in a small bowl with 1 tablespoon olive oil, and spread on top of salmon. Place fillet in the center of the sheet pan, on top of potatoes and leeks. Transfer to oven and roast, 15 minutes, for medium doneness.
• Remove salmon from oven and top with arugula. Dress arugula with remaining 2 tablespoons olive oil and lemon juice, season with salt and pepper, and serve.