Salmon Baked in Foil Packets

We founds some yummy Norwegian salmon at Goodriches this weekend, and I was debating about how to cook it.  I came across this yummy recipe from Giada, and decided to try it.  All three of my men enjoyed it (Ben thinks it's chicken), and I -- not a salmon fan -- ate all of my packet.  Delicious and healthy!

Ingredients

• 4 (5 ounces each) salmon fillets
• 2 teaspoons olive oil plus 2 tablespoons
• Salt and freshly ground black pepper (I left this out)
• 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
• 2 chopped shallots
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil (I didn't add this), lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

SERVES 4

Calories: 300

Total Fat: 18 grams  (lower without adding oil to salsa

Saturated Fat: 3 grams

Protein: 29 grams

Total carbohydrates: 5 grams

Sugar: 3 grams

Fiber: 1.5 grams

Cholesterol: 78 milligrams

Sodium: 213 milligrams (lower, since I didn't add any)

One Pan Roast Chicken and Veggies

Seeing this yummy recipe on Cooks Country, I was intrigued by the beautiful colors of the vegetables -- green brussels sprouts, red potatoes, orange carrots, purple shallots -- they looked gorgeous.  But I wasn't prepared for how amazing it was going to smell once it started cooking.  About ten minutes after putting it in the oven, the scent began wafting through the house, luring as all back to the kitchen.  The secret, according to Cooks Country, is the high temperature and low sides on the pan, which creates a crispy skin on the chicken and caramelizes the veggies, without steaming them.

Preheat oven to 475 degrees. 

12 ounces carrots, cut into two inch rustic pieces

12 ounces brussels sprouts, outer leaves removed, stems trimmed, cut in half

12 ounces red potatoes, cut into one inch pieces

3-4 shallots, peeled and halved

6 cloves garlic

2 tsp thyme

1 tsp rosemary

1 Tbsp vegetable oil

1 Tbsp sugar

salt and pepper

Toss vegetables together and spread on a cookie sheet, moving the brussels sprouts to the center to protect them from over-cooking.

1 large chicken, cut into 8 pieces (leg, thigh, halved breast on each side) 

(I used just two large bone-in, skin-on breasts, cut in half since there's only four of us)

2 Tbsp butter, melted

thyme, rosemary, salt and pepper

Place chicken on top of vegetables, with breasts to the center on the sprouts and dark meat to the outside. Brush with herb butter.

Bake 35-40 minutes, or until chicken registers as done.  Remove chicken pieces and toss veggies with drippings.  Serve immediately.