Okay…so I know I say this all the time. But this is really easy to make (one step, really) and is as delicious as it looks. The recipe below is just a guide, use whatever seasonings or vegetables you like. There are a couple key things to remember though. One is to make sure the oven is fully preheated, and that your skillet is fully preheated (I like to use cast-iron). And also, if you are using any hard vegetables that will take longer than the fish to cook–such as sweet potato–precook it first. This way everything will cook uniformly. Other than that, you basically place everything in a hot skillet and place the skillet in a hot oven. Simple as that.
Pan-Roast Salmon with Cauliflower, Sweet Potato, Lemon, and Hot Pepper
Makes two servings
4 tablespoons olive oil
2 salmon fillets, boneless and skinless
1 small onion, sliced
3 garlic cloves, cut in half
1 cup cooked and diced sweet potato
1 cup cauliflower florets
½ teaspoon crushed hot pepper
½ teaspoon coarse sea salt
Preheat an oven to 450F.
Heat an oven-proof, heavy-bottomed skillet over medium high heat, then add the olive oil. Pat the salmon fillets dry, and gently place them in the skillet with the skin-side facing up. Arrange the onion, garlic, sweet potato, and cauliflower around the salmon, then sprinkle the hot pepper and salt. Slice two slices from the lemon (keeping the remainder in tact) and place a slice on each piece of fish. Place the pan in the oven and allow it to roast for about 10-15 minutes. Carefully remove the pan from the oven. Squeeze the juice from the remaining lemon over the fish and vegetables. Using a spatula, carefully transfer the fish to plates, turning the fish over (the side that was facing the pan will become the side facing up on the plate). Arrange the vegetables around the fish, and drizzle it with any oil, lemon or juices remaining in the pan.