I had some salmon in the fridge, a raging hunger and not much else going on. There is only so much raw parsley you can eat before you feel much too fresh.
I popped open a can of sliced potatoes and tossed this together in about 2 minutes. I thought it was fantastic! I hope you do too!
1 salmon fillet
1 can sliced new potatoes
or 8-10 quartered red potatoes
salt & pepper
1 tbsp fresh parsley, plus more for garnish
2-3 tbsp Toasted Sesame Oil
2 tbsp Zesty Lemon Balsamic
Preheat your oven to 400degrees.
Spread half the Sesame Oil in the bottom of a casserole pan large enough to hold everything semi spread out. Add the potatoes and toss them to coat them in the oil.
If you are using canned potatoes, proceed to the next paragraph. If you are using regular potatoes, sprinkle them with a little salt and pepper and pop them in the oven for 10 minutes.
Add the salmon to the pan. drizzle the rest of the oil and the balsamic over everything. Sprinkle the fish with the salt and pepper and toss the sesame seeds over everything. Mix in about a tbsp of chopped parsley to the potatoes.
Bake for about 20 minutes. The salmon should flake easily when you poke it with a fork. (If you have a very thin piece of fish, try it after 15 minutes, try a really thick one after 25.)
Garnish with parsley and devour.