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Roasted Sockeye Salmon with Fresh Vegetables

July 22, 2010

Not only is this dish easy to make and easy to clean up, it is one of the most colorful tasty meals imaginable! Just look at that beautiful filet of wild caught sockeye salmon from the Urban Acres Store. You can order this beautiful fish to be included in your produce bin pickup, or come by the Store during our weekend hours.

2 tsp. Olive Oil (Try Napa Valley Extra Virgin Olive Oil from the Urban Acres Store)

1/2 tsp. real salt, divided

1/2 tsp. freshly ground pepper, divided

1 (12 oz.) pre-washed, trimmed whole green beans. (You can substitute fresh asparagus or frozen green beans).

2-3 medium potatoes (sweet or regular) cut lengthwise into wedges

24 grape or cherry tomatoes

1/2 lb. sockeye salmon filet (about 1” thick)

1 Tbs. fresh lemon Juice

2 tsp. Worchestershire Sauce

1 tsp chili lime seasoning, or your favorite fish seasoning, optional

Lemon wedges, optional

  1. Preheat oven to 450 degrees F.
  2. Combine oil, 1/4 tsp. real salt, 1/4 tsp. pepper, beans and potato in a medium bowl, toss to coat. Place potatoes in a jelly-roll pan lined with foil; bake at 450 degrees for 10 minutes.
  3. Reduce oven temperature to 425 degrees F. Add beans and tomatoes to pan; move potato mixture to one side of the pan. Sprinkle fish with remaining 1/4 tsp. salt and 1/4 tsp. pepper. Drizzle juice and Worcestershire sauce over fish.  Add fish to pan. Bake at 435 for 18 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges if desired.

Serve with locally made bread from the Urban Acres Store. We have fresh bread weekly from the Village Baking Company, right down the road from our store!

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