Several clever uses of leftover homemade Caesar dressing and I was still facing a usable amount at the bottom of the jar. Going over the ingredients in my head (garlic, lemon, anchovies, Dijon mustard) it occurred to me it could be perfectly paired with a couple of thick, fresh salmon fillets. I rounded out this quick meal for two (easily doubled for the whole family) with roasted broccoli and potatoes. It's a great no-fuss weeknight dinner. Ready in less than 30 minutes- exactly what I wanted after a long day at work.
- 2 6-7 oz. salmon fillets
- 2 Tbsp. prepared Caesar dressing
- 1/4 c. dried breadcrumbs
- salt and pepper
- 8 oz. broccoli florets
- 3 little potatoes with waxy flesh (Yukon Gold, rose, purple, whatever), halved and quartered
- 2 Tbsp. olive oil
- lemon pepper
- garlic salt
- 2 Tbsp. vegetable or grape seed oil
Heat the oven to 425˚ F. Line a heavy rimmed baking sheet with foil and spray lightly with cooking spray. In a medium bowl, toss the quartered potatoes and broccoli florets with olive oil. Arrange in a single layer on the baking sheet. Sprinkle potatoes and broccoli with a few grinds of lemon pepper and some garlic salt. Place in the oven and roast until the vegetables are soft and begin to brown (20-25 minutes or so).