Baked Salmon and Mashed Potatoes

I am all about cooking delicious meals real fast. Khanh and I have been packing up the life we’ve built together in our San Francisco apartment because we’re moving back to our hometown Sacramento. I wanted to make one last special meal for him here that didn’t take up too much time and effort. So I turned to this Giada De Laurentiis baked salmon recipe that I’ve used before and really loved. I also added a side of mash with fontina cheese. Our dinner was bittersweet… Delicious and sad that it’d be the last real meal here.

Ingredients

  • 2 (5 ounces each) salmon fillets
  • 1 teaspoons olive oil plus 1 tablespoons
  • Salt and freshly ground black pepper
  • 2 tomatoes, chopped
  • 1 chopped shallots
  • 1 tablespoons fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 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, 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.

For the mash, I boiled fingerling potatoes-skin on, drained the water, and put it back on low head, then added a bit of butter, milk, salt and freshly grated fontina cheese.

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