Why the rain...? { rosemary lemon roasted salmon, potatoes and mushrooms }

A simple and delicious way to cook salmon that is also really easy and quick to prepare: just toss everything into a baking tray and that's it! Perfect comfort food for cold, rainy and lazy days, yet it actually brings a taste of summer to the table.

(This post was edited on the 12th of June, 2015. Pictures and recipe remain the same, top text was added.)

Hoje saí das aulas a pensar que sopa não chegava para o almoço do E., então aventurei-me à chuva até ao lidl para fazer salmão. A imagem desta receita já estava formada na minha cabeça, bem como o sabor, e saiu exactamente como eu desejara.

~

Today I left classes thinking that soup wasn't enough for E.'s lunch, so I adventured myself in the pouring rain to lidl to make salmon. This recipe's image was already made up in my mind, as well as the flavor, and it turned out just as I had imagined.

salmão no forno ao limão e alecrim.

para um almoço reconfortante num dia muito chuvoso.

(para duas pessoas)

2 lombos de salmão
4 batatas brancas médias bem limpas
4 cogumelos paris grandes
sumo de 1 limão
alecrim
tomilho
azeite
pimenta preta
sal

Pré-aquecer o forno a 200ºC.

Untar generosamente o fundo de um pyrex com azeite e colocar o salmão no centro.

Lavar bem as batatas com a casca e cortar em cubos pequenos. Espalhar em volta do salmão.

Deitar o sumo de limão sobre o salmão e as batatas, temperar com alecrim, tomilho, pimenta e sal e levar ao forno.

Cortar os cogumelos em quartos. Quando as batatas estiverem aproximadamente a meio do tempo de confecção, espalhar os cogumelos sobre elas. Se necessário, juntar mais azeite. Deixar terminar de cozinhar e servir quente.

~

rosemary lemon roasted salmon.
comfort food for when the rain is pouring outside.

(for two)
2 salmon fillets
4 medium white potatoes
4 big white mushrooms
juice of 1 lemon
rosemary
thyme
olive oil
black pepper
salt

Pre-heat oven at 200ºC.

Grease the bottom of a deep dish baking tray with olive oil and place the salmon in the centre.

Thoroughly wash the potatoes, skin-on, and dice them. Spread around the salmon. Sprinkle the lemon juice over, season with rosemary, thyme, pepper and salt and place in the oven.

Cut the mushrooms into quarters. As soon as the potatoes are half-way baked, spread the mushrooms over them. If necessary, add some more olive oil. Let roast and serve warm.