This dish was so easy and fast to make.
It was very delicious and I plan on making it more often.
It was very delicious and I plan on making it more often.
2 salmon fillets
Salt & pepper, to taste Pesto sauce
1 ripe tomato, sliced
Foil
Extra Virgin Olive Oil (EVOO)
Preheat oven to 425 degrees (I used my toaster oven).
Take a long piece of foil, drizzle with EVOO. Place salmon, skin side down on foil. Season with salt and pepper. Spoon pesto over salmon and top with tomato slices. Bring each side of foil together and crimp closed, to make a packet. Bake for 13 minutes. Let the fillets sit in the packet for 2-3 minutes before opening.
Mashed Potatoes:
2 large red skinned potatoes, quartered
2 Tbsp butter
1/4 cup milk or heavy cream
Salt & pepper, to taste
2 large red skinned potatoes, quartered
2 Tbsp butter
1/4 cup milk or heavy cream
Salt & pepper, to taste
2 green onion sprigs, sliced
In a pot of boiling water, cook potatoes until fork tender, about 15 minutes; Drain. Return potatoes to pot with butter and milk; mash until smooth. Season with salt and pepper. Stir in green onions.
In a pot of boiling water, cook potatoes until fork tender, about 15 minutes; Drain. Return potatoes to pot with butter and milk; mash until smooth. Season with salt and pepper. Stir in green onions.
Serve salmon over a bed of mashed potatoes.
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