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Salmon Roast: Pretty in Pink and Green

June 25, 1997|MARIE SIMMONS | SPECIAL TO THE TIMES; Simmons is the author of "Fresh & Fast" (Chapters Publishing, 1996)

The following menu is especially pretty--roasted potato slices, pink salmon fillets and bright green asparagus--and illustrates just how well one-dish roasting works.

The potatoes take about 30 minutes longer to cook than the fish and asparagus, so they go into the oven first. When they are browned and crisp on one side, I turn them over and top them with the faster-cooking fish and asparagus, which cook in 10 or 15 minutes. After about 45 minutes, the entire meal emerges from the oven.

For dessert, toss strawberries with orange sugar, which gives the berries a nice tang. It can also be used on sliced peaches or melon.


4 large baking potatoes (about 1 3/4 pounds), peeled and cut into 1/4-inch slices

2 tablespoons olive oil

2 cloves garlic, crushed

2 teaspoons fresh or dried rosemary


Coarsely ground black pepper

4 (6- to 8-ounce) skinless salmon fillets

1 bunch (about 3/4 pound) slender asparagus spears, rinsed and trimmed

For best results, use a shallow pan (sometimes called a jellyroll pan), preferably nonstick, that measures at least 15 1/2x10 1/2 inches or larger. Do not crowd potatoes into a smaller, deep-sided roasting pan because they will not brown properly.

Combine potato slices, 1 tablespoon olive oil, half crushed garlic and 1 teaspoon rosemary in large bowl. Season with salt and pepper to taste and toss.

Arrange potatoes in single layer in baking pan. Roast at 400 degrees until potatoes begin to brown on bottom, about 30 minutes.

Combine remaining tablespoon olive oil, remaining teaspoon rosemary and remaining garlic and spread on salmon fillets.

When potatoes are browned on bottom, remove pan from oven and increase heat to 450 degrees. Turn potatoes over. Arrange salmon on top of potatoes and place asparagus between fillets. Season with salt and pepper to taste.

Roast until asparagus is tender-crisp and salmon is opaque, 12 to 15 minutes, depending on thickness of fish.

4 servings. Each serving:

484 calories; 152 mg sodium; 90 mg cholesterol; 21 grams fat; 40 grams carbohydrates; 34 grams protein; 1.68 grams fiber.



1/4 cup sugar

2 (2x1/2-inch) strips orange peel, outer part only, coarsely chopped


2 pints fresh strawberries, rinsed, hulled and thinly sliced

1 tablespoon lemon or lime juice


Combine sugar and peel in food processor and process until peel is very finely chopped.


Toss strawberries with orange sugar and lemon juice. Let stand at room temperature at least 30 minutes before serving.

4 servings. Each serving:

94 calories; 2 mg sodium; 0 cholesterol; 1 gram fat; 24 grams carbohydrates; 1 gram protein; 0.79 gram fiber.

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