Salmon & Roasted Veggies

Real Simple has been pumping out the BEST recipes lately. I mean. I know they always have. But I usually have some hits and some misses when I make them at home. I choose to blame this on Real Simple and not my own cooking skill. This is a cool part of my personality.

But seriously. A couple weeks ago, I shared this DELICIOUS fall chicken sausage and kale stew. That was from Real Simple. And today, I am sharing this Ridiculously good salmon recipe. I am serious. This was the best salmon dinner I have ever had at home. Per usual, I didn't have all the ingredients so I subbed some things in. You can get the original recipe here.

However, if Burley your husband hates peas, please take note that he will probably also hate capers, and henceforth this recipe, and henceforth you will look over and notice he has moved everything around on his plate because he doesn't want to hurt your feelings when you are really proud of a meal. Just a side not for you guys. This didn't happen to me.

Here are the deets.

You Will Need:

1 Can whole artichokes, quartered

2 Roasted red peppers, chopped

1 Piece of skinless salmon fillet

2 Tbsp EVOO

Kosher salt and black pepper

1/4 Cup fresh chopped parsley

2 Tbsp capers (or more if you are obsessed like me and not Burley)

1 Tbsp red wine vinegar

1 Bunch of asparagus, with woody ends chopped off

1 Small Roma tomato

Preheat your oven to 400 degrees F. Slice up your artichokes and roasted red peppers. Top with EVOO and salt and pepper. Throw them in the oven for about 5 - 7 minutes in a baking dish. Then, in another baking dish, prepare your asparagus stalks by cutting of the woody ends, and arranging them in the dish. Throw some EVOO and salt and pepper on top of that and put that in the oven as well. Next, take out the artichoke and red pepper dish, and put your seasoned piece of salmon right in the middle of the veggies. Put this back in the oven and let it cook for another 15 minutes or so. I like my salmon cooked all the way through, so I left it in for about 18 minutes.

While your salmon and veggies are cooking, you can make the vinaigrette. In a bowl, put you EVOO, red wine vinegar, chopped parsley, chopped tomato, capers, and salt & pepper. Whisk it together well.

Take the salmon and veggies out of the oven. Plate them and then top with the vinaigrette.

Wham bam THANK YOU REAL SIMPLE. Seriously. So. Stinkin'. Good!!!

Is that not the most delicious looking meal? Is your mouth watering? 

Mine is. Actually, I'm going to make it again tonight.

Done.

THIS WEEK I am going to have an insane wedding recap for you, including some spontaneous family tunes from the reception, and the most GORGEOUS bride you have ever seen. I am serious. Think Jackie O, but better because she is my sister. 

I will also be announcing the winner of the big big giveaway we had last week! So staaaaaay tuned.

TTFN,