My 3 year old really likes fish and I was looking for a healthy dinner for tonight so this is what we ended up eating. It was simple to make and didn't require a lot of prep work.
Lemon Garlic Roasted Salmon (from Splendid Table's How to Eat Supper)
1/2 cup olive oil
5 large garlic cloves
Juice from 1 large lemon
2 tsp sweet paprika
1/2 tsp ground cumin
kosher salt and fresh pepper to taste
2-4 salmon steaks (makes enough marinade for 4 but can easily double the marinade if you are making it for more people)
Preheat oven to 400. In a small food processor, puree together the olive oil, garlic, lemon juice, paprika, cumin, salt and pepper. Place the salmon in a shallow bowl and pour the mixture over them. Refrigerate for 20-30 minutes.
In a shallow baking dish, arrange the fish so the pieces don't touch and bathe with the marinade. Roast in the oven for 5 minutes then test center with an instant reading thermometer for 115 degrees. **Once it is there, turn off the oven, close the door and leave the fish for another 4-8 minutes or until you see a creamy white liquid escaping from the meat. Now it is ready to eat. Spoon juices over the fish and serve hot.
** I am not sure if my thermometer is broken or it just never got hot enough in the oven, but it took me awhile to get the fish to read 115. So, if you start to see the white liquid and you haven't turned the oven off, turn it off then wait a couple minutes and check to make sure it is done- but don't overcook it.
Roasted Parsnips and Asparagus
Cut up the vegetables into 2 inch pieces and arrange on baking sheet. Drizzle with olive oil, kosher salt and freshly ground pepper. Put in preheated 400 oven for 20-30 minutes, flipping halfway through cooking. (You can start this before you put the fish in and let it finish cooking while the fish is in the oven too. If the vegetables start to get too brown while the fish is still cooking, take them out and put them back in for a minute or two before you serve them so they are hot.)