Oven Baked Salmon

INGREDIENTS

1½ pound filet of salmon

1 pound baby fingerling potatoes

½ cup red onion, sliced thinly

1 tablespoon fresh oregano, chopped

1 tablespoon fresh rosemary, chopped

1½ cups small broccoli florets

1 large clove garlic, sliced very thinly

4 tablespoons olive oil, divided

2 tablespoons dry white wine

Salt and black pepper

Lemon for flavor if desired

INSTRUCTIONS

Preheat your oven to 400 degrees F. Cut the salmon into 5 pieces. Slice the potatoes in half and set on a large baking tray (17inches x 12inches). Add the broccoli, red onions, garlic and both herbs to the potatoes. Drizzle 3 tablespoons of the olive oil over the mixture and toss well. Spread the vegetables out evenly. Place each piece of salmon onto the baking tray with the vegetables around them. Drizzle the remaining 1 tablespoon of olive oil over the salmon. Pour the white wine over the ingredients and season with salt and pepper. Bake in the oven for 25-30 minutes.

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Potatoes filled with bacon

INGREDIENTS

Makes about three dozen bites

1 pound small or medium red potatoes

2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
Freshly ground pepper
12 ounces to 1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1-3 teaspoons hot sauce
Salt and pepper

INSTRUCTIONS

Preheat the oven to 400°F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won't fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

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