Roast Salmon with peas, potatoes & bacon – This sounded like a perfect summer Sunday Roast.
Golden potatoes, scrubbed and cut into chunks, coated with 1TBSP olive oil and a sprinkling of salt and freshly ground pepper – roasted for 20 minutes in a 400-degree oven
Turned over the roasted potatoes and added six slices of bacon cut into pieces – layered over the potatoes – roasted for 10 minutes.
Turned over the potatoes and moved the potatoes & bacon to the sides then added the skinned salmon fillet, drizzled with EVOO and topped with freshly ground pepper – roasted for 20 minutes at 400-degrees.
Once the salmon was cooked, removed it to a serving plate – tossed roasted potatoes & bacon with cooked frozen petit peas, chopped green onions, a splash of white wine vinegar, and chopped fresh mint.
Turned out perfectly and was a nice light dinner for a hot summer night – definitely a do again!
My Heart’s dessert – something that tastes like a Bakewell Tart was his goal but gluten-free – started with a gluten-free butter cookie base in a muffin tin topped with raspberry preserves and almond paste then a cookie crust topper
Baked in a 400-degree oven for 20 minutes until golden brown
Topped with a raspberry yogurt “whipped cream” – absolute YUM!