Sunday Night Salmon

• Wild Salmon or Steelhead

• Lemons

• Olive Oil

• Fresh Herbs (optional)

• Greens of Choice

• Hard Boiled Eggs

• Green Beans

• Olives

• Potatoes (small ones! or a mix of purple, white, red)

• Tomatoes

• Red Onions or scallions

Heat your oven to 425. Rinse your salmon with very cold water, and check your fish for bones. If you find any, use tweezers to remove them. Line a baking sheet with aluminum foil or parchment paper and lay your salmon on the foil (skin side down). Whisk 2 parts olive oil and 1 part lemon juice with salt and pepper and some finely minced garlic. Pour this over the salmon, and add a little more salt and pepper. (if you’re lazy or rushed just squeeze some lemon juice and drizzle olive oil directly on top of the salmon) I add thinly sliced lemons on top of the salmon too. If you have any fresh oregano or thyme or basil or whatever herbs I would chop it up and sprinkle it on now too. Let it sit for 20 minutes.

Meanwhile, cut up your potatoes into 1” chunks. Place them in a microwave safe bowl; add about ¼ to ½ inch of water, cover with saran wrap, and microwave for ~8 minutes. When they’re cooked through (not mushy, still firm), spread them on a baking sheet, toss with olive oil, salt and pepper and put in the oven on the upper rack. Check in 5-7 minutes.

Next prep: Peel your eggs and cut in half, prep your greens, slice some tomatoes, onions, etc.

LOWER OVEN to 350. Push around your potatoes and switch them to the lower rack. Put the salmon in the oven (mid-upper rack), and check on both after another 7 minutes. Keep an eye on the potatoes, we like ours a bit crispy. If needed, switch the potatoes again to the upper rack--otherwise remove and cover loosely with aluminum foil. Give the salmon another 5-10 minutes depending on your preferred level of doneness.

While the salmon is baking, put the green beans into a wide shallow pan with a half-inch of water. Place on med-high heat and bring to a boil. Put a lid on it, let them steam for a 4-5 minutes before draining. Remove salmon when it's done to your liking (we like ours medium, so I try to take it before there’s no “give” when pressed with your finger) .

I like to place everything on one big platter, Ina Garten style, like in her deconstructed Salmon Nicoise recipe. And props to my friend Karina for serving this at one of our Collective meetings. A lot of this meal can be done in advance, for a weeknight. Like having hard-boiled eggs in your fridge, and onions pre-sliced, buying greens pre-washed, etc.

If you’re short on time, skip the potatoes and green beans and just make it a hearty salad.