Fish and Veggies (and Butter)

My tastes haven't changed in the last few years. I still love fish and veggies. I crave salmon almost every other day. I like it simple: seasoned with butter and salt.

I wish I could say we only eat wild salmon. Unfortunately, my husband and I are crazy about the farm-raised Atlantic salmon they sell at Whole Foods. We buy it fresh and cook it no later than the next day. I'm writing this out mainly for my mother. Madre Mia, if you are reading . . . don't buy frozen fish. It will never taste good.

Happy coincidence, salmon is one of the only proteins my son can eat without any help. He has roughly 8 teeth, so pork chops are still a struggle :) But a fillet of salmon can be flaked in between his chubby fingers and gummed in his delicious mouth. Needless to say, we eat a lot of salmon.

And the fewer dishes we have to wash the better. This dinner is prepared on one cookie sheet. I lined it with foil just to make clean-up even easier.

Place fish fillets skin side down. Surround with any veggies you like: mushrooms, red peppers, sugar snap peas, etc. Melt some butter in a bowl (I do about 1 tbsp. butter per fillet of salmon because I don't like to scrimp on the delicious things in life.) Pour butter over the fish and veggies, and give it a VERY generous sprinkle of course kosher salt. Add some pepper if you like it. Bake at 400 degrees for about 12-15 minutes.

There are several elegant ways to tell if fish is ready, but I don't have a lot of time for elegance these days. I just appoint one piece of fish as my sacrificial ugly piece. I flake it with a fork, and when it flakes easily, it is ready to come out. (see middle piece above for ugly flaking.)

Jack inhaled the dinner, then tried to lick his plate. That my friends, is a face covered in butter/salmon juice. We declared it time to take a bath :)