Oven Roasted Dinner with Marinated Salmon!

I pulled 4 medium beets, some fresh lemon thyme stalks & 1 small ball of garlic from our garden yesterday. I wanted to use it all to create this lovely oven roasted dinner & I marinated my salmon before roasting with what? Can you guess the marinade ingredients?

MMM!

This is a perfect & light dinner also! Just look at our lovely beets!

Recipe: For 2 persons

Ingredients:

* For the lemon thyme oven roasted beetroot & sweet potato wedges:

4 medium beets, peeled & cut up into smaller wedges, like picture above!

1 tablespoon of finely chopped fresh lemon thyme, with flowers, big stalks removed, all finely cut up (You don’t need the flowers, but I added them, finely chopped up!)

2 larger sweet potatoes, peeled & cut up into smaller thicker sticks

a fruity extra virgin olive oil ( short: evoo)

1/8 teaspoon of Maldon sea salt, crushed

10 grins of finely milled black pepper

2 tablespoons of that same fruity evoo, of noted above!

* For the lemon thyme marinated salmon:

1 piece of salmon, no skin, no bones, about 250 gr

5 gr lemon thyme, big stalks removed & finer stalks & lemon thyme, finely cut up

juice of 1 organic lemon

1/2 of the zest of the same organic lemon

3 fat cloves of garlic, that was 1 small garlic bulb, cut up

5 tablespoons of that fruity evoo

2 tablespoons of a good flavored honey

10 grins of finely milled black pepper

some pinches of sea salt

Method:

1. 1 hour 15 minutes before dinner, make your marinade. Take a medium zip lock bag & add everything in it except the salmon. Mix with a small whisk & then, place your salmon fillet in a fitted bowl. Pour your marinade into it & see that the fish is surrounded by the marinade. You also must top your salmon with the marinade, like this picture:

Put the bowl into the fridge & leave to marinate for 1 hour. After 30 minutes of marinating, with help of a spoon, spoon your marinade, over the fish & on top of the fish. Your fish will have absorbed a bit of the marinade. That is what you want. Put back into the cold fridge & leave to be, for another 30 minutes.

2. Just before preparing dinner, preheat your oven to 200°C ( 392 F ) for 10 minutes. You can do this in the last 10 minutes of marinating time. Take a non-stick oven tray & place your sweet potato wedges & beetroot wedges in it. Scatter with the finely cut up lemon thyme, add your sea salt & black pepper. Drizzle 2 tablespoons of a fruity evoo all over the veggies. With clean hands, mingle everything together! Place into the center of the hot oven & roast for about 25-30 minutes, turning the veggies over in half of the roasting time. Keep warm. In the last 15 minutes of roasting, take an oven dish & smear it in with olive oil. Place your marinated fish fillet on a chopping board & cut into 2 equal sizes. Place them in that oven dish. Spoon your marinade on top of your fish pieces & the marinade will cover the fish & sit besides the fish, on all sides. Roast the fish until just al dente on the inside. check that. My fish was ready after 15 minutes. This also depends of the thickness of the fish fillets. Take the fish dish out of the oven & place cling film over it. let the fish rest for 5 minutes. Plate up just like picture above & enjoy with a loved one! :) The only thing, that we didn’t eat were the cut up garlic,…It was still a bit raw.

For the rest is this a lovely elegant simple yet more light dinner! My husband Peter gave me a 10/10! Ooh yes!

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