Roasted Salmon Primavera

From the Cooking Club of American April/May 2010

To make an especially easy dinner, roast vegetables and fish steaks or thick fillets in the same pan. To cook to perfection, stagger their addition and crank up the oven temperature after the fish is added.

8 oz. small new potatoes, unpeeled, cut into 1/2-inch pieces (1 1/2 cups)
4 thin carrots, diagonally halved crosswise
1 onion, coarsely chopped
3 large garlic cloves, minced
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 1/2 cups sugar snap peas
1 cup grape or small cherry tomatoes
4 (6-oz.) center-cut salmon fillets (about 1/2 inch thick)
4 tablespoons chopped fresh dill, divided

1. Heat oven to 400°F. Spread potatoes, carrots, onion and garlic on large rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Bake 20 minutes or until vegetables are lightly browned, turning every 10 minutes. Remove from oven. Increase oven temperature to 450°F.

2. Add peas and tomatoes to baking sheet; toss to coat with oil and seasoning. Place salmon on top of vegetables. Brush with remaining 1 teaspoon oil; sprinkle with 2 tablespoons of the dill and remaining 1/4 teaspoon each salt and pepper.

3. Bake at 450°F. for 8 to 12 minutes or until salmon just begins to flake and vegetables are crisp-tender. Sprinkle with remaining 2 tablespoons dill.

4 servings

PER SERVING: 400 calories, 18 g total fat (4 g saturated fat), 39 g protein, 20 g carbohydrate, 110 mg cholesterol, 580 mg sodium, 3.5 g fiber