Recipe – Baked Pesto Salmon with Opera House Potatoes


This tastes so good, and is quite possibly the easiest thing you’ll ever make for dinner. Make the side dish of potatoes first, since it takes longer. When I make this, I usually also have a side of asparagus, or broccoli, or a salad.

BAKED PESTO SALMON
Ingredients:
Salmon steak (4 – 6 oz per person is a healthy serving size)
Basil pesto (1 teaspoon per person)
Pecorino or parmesan cheese, finely grated (1/2 oz per person)
Squeeze of lemon
Preparation:
Preheat oven to 350 degrees. Sear the salmon skin side down for 2 minutes in a hot pan with a little canola oil. Combine the pesto and cheese, then spread this mixture over one side of the salmon. Squeeze fresh lemon juice over top. Bake for 15 minutes.
OPERA HOUSE POTATOES
Named by my nephews, who think the finished product looks like a potato version of the Sydney Opera House sails!
Ingredients:
Baby Potatoes (4 – 5 per person, depending on the size)
Olive oil (About 1/2 tablespoon per person)
Sea Salt 
Rosemary, chopped fine
Thyme
Preparation:
Preheat oven to 350 degrees. Make thin cuts on one side of each baby potato, not all the way through, just so they can fan out slightly. Drizzle a little olive oil over the fanned sides, then sprinkle the sea salt (to taste) on top. Bake on an  oil-sprayed cookie tray for 20-30 minutes, until brown. When ready, sprinkle the chopped rosemary and the thyme leaves on top, and serve.