1 small - medium size onion, peeled and rough chopped
2 cups 3/4-inch sliced potatoes
2 tsp finely minced fresh rosemary (plus 2 tsp for salmon below)
3 Tbs olive oil
1 1/2 - 2 cup small broccoli florets
2 Tbs olive oil
two 6-ounce boneless skinless salmon fillets
2 Tbs Dijon mustard
1-2 tsp finely minced fresh rosemary
1/4 cup dried breadcrumbs
2 Tbs olive oil
approx. 1/3 cup olive oil cured sundried tomato strips, well drained
Preheat the oven to 400 degrees.
Use a mixing bowl to combine 1 small rough chopped onion with about 2 cups of 3/4-inch sliced potato with 1 - 2 tsp finely minced fresh rosemary and a good bit of extra virgin olive oil, spread that out on a baking tray and pop that into the preheated oven.
They'll take anywhere from 30 - 40 minutes to roast and you'll be adding the broccoli about 20 minutes into that so go ahead and add 1 1/2 cups small broccoli florets to the mixing bowl and toss that with olive oil as well.
Next, place the boneless skinless salmon fillets into an oiled baking dish and add a dollop of Dijon mustard to the top of each one and spread that around and then sprinkle 1 - 2 tsp finely minced fresh rosemary.
Add 2 Tbs olive oil to about 1/4 cup dried breadcrumbs and mix to combine and then sprinkle that over the top of the salmon and gently press it down.
After the potatoes have been in the oven for 20 minutes, pull them out and add the broccoli florets, toss those around and put the tray back into the oven.
And then, after another 5 minutes or so, place the salmon into the oven and cook that while the broccoli and potatoes are finishing up.
Once the fish is cooked through and the potatoes and broccoli are done, toss the potatoes and broccoli with a handful of sundried tomatoes and it's good to go.
Make sure you don't cross contaminate the jar of mustard when adding it to the salmon.