I love salmon! I just have to make sure the door is closed in the kitchen when I make it :-). When a huge piece is on offer, I buy it straight away and make 5-6 portions and put them individually wrapped in the freezer. I use carrot and sweet potato again because they last. However baked salmon goes really well with almost everything so whatever you have at home will be just as perfect. It can take 30 minutes to make if it’s frozen. I make this dish very often 🙂
Ingredients (for 1):
1 piece of salmon
1 sweet potato
1 dl sour cream
This time we need the baking tray finally. Also baking paper is essential! But that’s it so the washing up is minimal. Whoop whoop!
You need two create two packages, one for the salmon and one for the veg. Pour some lemon juice on the fish, fresh is the best but bottle is good too of course. Put some olive oil on it and add some herbal mix with has got oregano in it. I have a very nice mix for the fish which I normally use but really you can use any mix or just salt, pepper and oregano. Wrap it up and place it in the pre-heated oven (180-200 C). Bake it for 25 minutes.
Start to peel the carrot and sweet potato and chop them up. Not too thin (2-3 cm) or it gets ready too fast. Pour some oil on them, add some salt and pepper and 10 minutes after the fish place them next to the fish. I don’t wrap them as I like it when it is a bit crispy. 15 minutes later you have a nice dish and you can add some sour cream and pesto sauce to it is not too dry.