Wednesday, August 19, 2015

Oven Roasted Salmon and Veggies with sauce

1/2 a red onion
1 tbsp fresh minced garlic
a handful of carrots
a sweet bell pepper
a summer squash
2 red potatoes
any other vegetables you'd like
1 lb. of salmon
2 lemons
4 tbsp butter

1 cup milk
1 cup chicken broth
2 tbsp butter
2 tbsp flour
1/2 cup sour cream

Preheat oven to 400. Wash and chop up veggies. Chop up potatoes very small so they'll cook through. We sliced our carrots lengthwise so they wouldn't be crunchy as well. Put a large piece of tin foil over a baking tray with plenty left over on the sides to fold over the top. Mix up your veggies and place them on the tray.  Place the salmon on top of the veggies. Sprinkle with seasoning salt and pepper. Quarter a lemon and nestle those in the veggies to bake. Sprinkle everything generously with dill, thyme and rosemary. Slice 5-6 pats of butter and place them all over everything, as evenly distributed as possible. Wrap foil tightly together and bake at 400 for 20-30 minutes, until fish is cooked through and veggies are softened.

While it's baking, melt the butter for the sauce in a sauce pan. Whisk in the flour. Add chicken broth and milk (or cream) and simmer while stirring until thickened. Stir in sour cream, allow to continue to thicken on low until the fish is done. When the fish is flaky, opaque, and still moist, take it out. Remove lemons immediately and place someplace separate to cool. As soon as you can touch them, squeeze the lemon juice over everything. Serve with the sauce drizzled generously over the top of everything.

Oh my glory be! Matt made this tonight when he got home from school. It is quick, easy and absolutely phenomenal.