less than 1 hr!
Baked Salmon with Garlic Aioli, Sundried
TomatoPesto Roasted Potatoes,
and Sautéed Swiss Chard
- 4 filets wild caught salmon (or one filet large enough to serve 4 people)
- 2 lemons (1 sliced into wheels, the other in wedges)
- 4 pats of butter
- Sprinkle of salt and pepper
- 1 bunch Swiss chard, chopped
- 1 c mushrooms, chopped
- Sprinkle of garlic granules
- 10 medium potatoes, cubed
- ¼ c sundried tomato pesto
Quick Aioli Sauce
½ c mayonnaise (I used Vegenaise because that’s all that was in the fridge – mayo is definitely a better choice!)
4 cloves garlic, minced
Squeeze of juice from 2 lemon wedges
Pinch of salt & pepper
Drizzle of olive oil
Butter for sauté
Step by Step Instructions
Set oven to 350
Place cubed potatoes into a bowl; add tomato pesto and mix well to coat the potatoes. Spread potatoes evenly in a single layer on a parchment lined baking sheet and place it into the oven for 45-50m minutes (until potatoes are tender and golden). Cooking time will vary depending on the size of the cubes.
Line another baking sheet with a piece of parchment paper large enough to wrap around all the salmon filets. Place the salmon on the baking sheet, sprinkle with salt and pepper. Add a pat of butter to each filet along with a couple of lemon wheels. Wrap the parchment paper into and envelope and close with metal clips. Set aside and pop into the oven alongside the potatoes when the potatoes are 20 minutes from being done (the salmon takes about 20 minutes to bake).
Prepare your aioli sauce. Place all aioli sauce ingredients into a small bowl and whisk well until it’s nice and smooth. You are looking for sauce consistency, so you don’t want it too thick. If it’s too thick, whisk in a little more olive oil until you achieve a nice consistency. Taste the sauce and correct seasoning as required. Set aside.
When salmon is 10 minutes from being done, start the Swiss chard. Melt a little butter in a heavy skillet over medium high heat and sauté the mushrooms with a sprinkle of garlic granules for a few minutes. Add the chard and a sprinkle of salt and pepper. When the chard begins to wilt cover to keep warm and turn off the heat.
When everything is done, share salmon, potatoes, and chard over 4 plates and drizzle aioli over the salmon and potatoes. Pour yourself a nice glass of Pinot Grigio and enjoy!
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