Winter is best known for it’s delicious comfort food, and I look forward to this time every year.  Grilling and light summer fare is fun, and enjoyable, but there is something so satisfying in crafting a warm-in-your-tummy meal in a warm kitchen when it’s blustery outside.  Even better when you can toss it together in under 20 minutes of active prep time.  This is one of my favorite “Tuesday Night” dinners.

Bonus – it’s not only very delicious, but it’s extremely healthy. The salmon is complemented by the herb blend, and the vegetables are hearty and flavorful. The portions below are for 2 people – no need to cut the recipe in half!  It even gives you some leftovers for lunch the next day.

We love this dish.  I hope this becomes one of your favorites as well.

1 lb fresh salmon filet

2lbs fingerling potatoes, small ones left whole, larger ones cut in 2″ chunks

1/2 lb grape tomatoes, halved

4 medium carrots, sliced

2 fennel bulbs, white bulb only (feathery parts chopped and saved)

4 pressed cloves garlic

2 portobello mushroom caps, chopped in large chunks

1 lemon, with zest saved

2 Tbs each chopped fresh thyme and rosemary

High quality olive oil

Slice the white part of the fennel bulb into 2 inch wedges.  Toss in large roasting pan along with other vegetables.  Squeeze of one lemon over veggies and stir.  Combine thyme, lemon zest, rosemary and feathery parts of fennel in a small bowl.  Coat vegetables in good olive oil and put in pan.

Rub salmon filet with some of the herb blend. Set aside to bring to room temperature.

Add the rest of the herbs to the vegetables and toss.  Sea salt and pepper to taste.

Roast 45 minutes at 400.

Remove from oven and place salmon filet on top of vegetables.  Put back in oven. Roast at 400 for 15 minutes.

Serve immediately. Enjoy with a velvety Pinot Noir. Our favorite with this dish is the Soberanes Vineyard  Pinot from Testarossa Winery. And yes, they do ship pretty much everywhere. Follow the link to order your own.