Salmon Bake

I often use my Demarle Flexipat® to bake meat entrees and roast veggie side dishes at the same time. Fish, chicken, pork chops, even ground meats can be cooked alongside a favorite selection of veggies. This week I chose to do Salmon with lemon and dill and a veggie mix with Herbs de Provence.

 

 

Nothing could be simpler. Toss the veggies in 1/8 C. oil (I prefer grape seed oil) and about 1 T. of spice. Rub the meat with a bit of oil and whatever spices fit the bill, and bake both at 375° for 15-20 minutes. The salmon should flake apart.

And the clean-up is a breeze. I do not miss cleaning the grill pan. 

Both reheat well as leftovers, too.