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Pesto Butter Salmon , Crispy Potatoes and Swiss Chard
- White Potatoes
- Pesto Butter
- Shaved Brussels Sprouts
1.Preheat the oven to 400.
2.Potatoes – On a sheet pan.
1.Add salt, pepper, and olive oil to the potatoes. Make sure the potatoes are placed cut side down.
2.Roast for 20 – 30 minutes until golden brown.
3.Brussels Sprouts – on a separate sheet pan.
1.Liberally cover with salt, pepper, and olive oil on a sheet pan.
2.Roast for 12-14 minutes. Occasionally take tongs and toss sprouts around sheet pan.
1.They will brown at the edges of the pan the most, I just rotate the outer ones towards the middle of the pan
4.Salmon – Preferably use a non- stick oven proof pan or cast- iron.
1.Add olive oil to pan and heat pan over high heat.
2.While pan is preheating, pat dry each piece of salmon with a paper towel. Liberally season with salt and pepper.
For best results give the salmon another pat dry after you apply salt to get it super dry.
3.Place the fish in the pan skin side down for 3-5 minutes. Use a spatula to loosen the fish from the pan but do not force. If the fish isn't budging, wait a little longer. It will release easily when it's ready to be flipped.
4.Flip fish to the skin side up and place pesto butter right on top of the center of the salmon, you may want to use a spoon to do this.
5.Pop it into the preheated oven for 9-12 minutes, until desired doneness.