Monday, I was supposed to make "Baked Lemon Caper Salmon" with baked potatoes and roast asparagus for supper and ... I kinda-sorta did? We did eat salmon and potatoes. There were no capers. There was rosemary. Somehow, asparagus became green beans. It was all very good and home-cooked so I'll count it a win, anyway.
I used the recipe for "Baked Lemon Caper Salmon" from My Daily Dish as the model for my salmon. I had planned on boneless steaks, not fillets, so panicked a bit when I realized Peapod had delivered bone-in steaks (labeled as boneless, but clearly full of jabby things). I have terrible deboning skillz so eventually, after abusing the poor salmon with a pair of tweezers, decided to deal with the bones after the steaks cooked.
Aside from using the wrong cut of salmon, I mostly followed My Daily Dish's recipe as written. I did replace the capers with sprigs of rosemary, because I suddenly wasn't in a capery mood.
Which is also why we ate green beans instead of asparagus. I just looked at the asparagus, rampant and green, and thought "not tonight, you" and stuffed it back in the fridge. Of course, it's now Friday and we still haven't eaten the asparagus ...
To make supper, I cut two large unpeeled baking potatoes into bite-size cubes and tossed them with olive oil, salt, pepper, and fresh rosemary. I roasted the potatoes in a jelly roll pan in a 425F° oven for 30 minutes. Then I scooted the potatoes to one side of the pan, added the green beans tossed with olive oil, and slid the salmon pan into the oven next to the jelly roll pan, and let everything roast for 15 minutes.
I didn't stir the green beans while they and the salmon roasted, so they charred a little bit, but I like my roasted vegetables extra crispy around the edges.