Four Nights A Week

I freely admit to making changes to recipes to reflect whatever we have in our pantry. This roasted salmon, one-pan dinner is no exception to that – we’ve received an abundance of potatoes from our Clark Farm Winter CSA Share, so in place of buying new, presumably red potatoes specifically for this recipe, I used actual new potatoes that are organic and fresh from the farm.

The red/purple cabbage was also part of our share and we’ve used it in several meals this past week. The cabbage, cooked alongside the potatoes and salmon, made this easy and fast to get on the table.

The original recipe can be found on Martha Stewart’s website and is readily available. One tweak I’d consider given that I likely used larger potatoes than those called for in the recipe: cut the potatoes in quarters so that they are more tender and cook more quickly.

Roasted Salmon, Red Cabbage, and New Potatoes

Ingredients

• red cabbage
• new potatoes
• skinless salmon filets (avoid farm raised)
• grainy mustard
• horseradish
• fresh lemon