One of the easiest AND delicious meals I’ve made in awhile, this series of recipes will blow you away. It’s so simple, but so good, I don’t know how to explain it.
I’m going to give you these recipes in paragraphs rather than my normal style just to keep it short and to the point. I highly recommend reading before you start cooking, but you do you, maybe you like living on the edge.
This meal is perfect for two for dinner, or just for one loner (like myself) for a lunch and a dinner
So that I don’t get sued, and so that you’re fully aware, the salmon recipe is not mine. I’ll post a hyperlink and give credit where it is due because I’m not a thief (except when I’m stealing your heart with my cooking…. that was such a bad joke just lock me up now).
For the sweet potato:
- Preheat the oven to 400F degrees and lightly oil a small roasting pan (maybe a tablespoon of oil). Make sure the bottom is coated completely. Take a sweet potato and peel that sucker. Rinse it. Grab a cutting board and cut it into small chunks (not like super small, but smaller than a golf ball). Put the sweet potato chunks into the roasting pan. Sprinkle salt, black pepper, and red pepper flakes all over those suckers (more salt than anything). Put them in the oven and cook for about 20 minutes, shaking the pan once of twice to turn em. You should be able to easily cut through them with a butter knife, that’s how you know they are ready.
For the brussels sprouts:
- Preheat oven, if not done already, to 400F degrees and again, lightly oil a small roasting pan with a tablespoon of oil, fully coating the bottom. Take about a 1/2 pound fresh brussels sprouts, rinse them in a colander, and cut off the stems of each little, delicious sprout. Then, slice them in half and place each half flat side down in the pan. Try to pour a little oil on top, then sprinkle with salt, black pepper, and garlic powder. Cook them in the oven, shaking the pan occasionally, for about 15 minutes, until the sprouts are browned, even slightly blackened on the outside.
For the dill salmon:
The original recipe is at this link here. I am just reiterating it for convenience, but it’s not my recipe!
- Preheat the oven to 475F degrees, after you’ve cooked the veggies above. Take some fresh dill and chop up about two handfuls of it (you should take the “leaves” off the stems and put them in a pile, then take a knife and continually chop through them). Put a few large chunks of butter into a roasting pan, along with the dill. Place in the oven and let cook until that amazing mixture is sizzling. Take out the pan and place the salmon skin side up (if there’s no skin, just whatever side is good). Cook for 4 – 6 minutes. Grab the pan out of the oven (peel the skin off the salmon if there is any). Sprinkle with salt and pepper, then flip, and sprinkle again, and place back into the oven for an additional 3 – 5 minutes.
- Serve it with some lemon juice and fresh slices!!
And that’s it! This ridiculously easy series of recipe makes an amazing meal for you and a date, or just for you! Treat yo self.