If you aren't use to eating much fish, start with salmon. It has a mild taste and cooks up wonderfully. This is a simple dinner that we enjoy weekly. It can be served as a family friendly meal or an elegant dinner for two. If you're having trouble getting your kids to eat salmon, just tell them it's what the Berenstain Bears eat...works every time.
Salmon with Roasted Winter Vegetables
2 large salmon filets
ghee or butter
lemon
salt/pepper
7 sweet potatoes, scrubbed and sliced
4 red potatoes, scrubbed and sliced
15 brussels sprouts, root cut off, outer layer peeled and washed
olive oil
salt/pepper
thyme
Preheat the oven to 375 degrees. Mix the potatoes together with a few glugs of olive oil, salt/pepper, and several shakes of dried thyme. Put in a 9x13 pan. Cook for 20 minutes. Mix. Cook for another 15 minutes. While they are cooking for the 15 minutes, prepare your salmon.
Lay the filets in a buttered/oiled baking dish. Roll you lemon on the counter with your hand, to get the juices flowing. Slice open, and squeeze juice over filets. Cover each with salt and pepper. Dab with ghee or butter.
When the 15 minutes are up, take our your potatoes and add the brussels sprouts. Mix well. Put the vegetables and the salmon into the oven. Cook another 15 minutes.
Breakfast (or lunch, or dinner) tomorrow:
Preheat the oven to 350 degrees. Heat up the leftover vegetables (and salmon, if you have any leftover) in a pan covered with ghee/butter/coconut oil. Whisk 8 large eggs together with some salt and pepper. Pour eggs into the pan with vegetables. Cover and cook on low for 5-8 minutes. Finish cooking in the oven for 8-10 minutes, or until the eggs are cooked through.
Sorry the picture has such bad lighting....we eat breakfast early, really early. Like, before the sun comes up, early.
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