sockeye salmon with roasted potatoes,coleslaw and corn on the cob

Here’s a delicious recipe for a meal featuring sockeye salmon, roasted potatoes, coleslaw, and corn on the cob:

Sockeye Salmon

Ingredients:

• 4 sockeye salmon fillets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh dill, chopped (or 1/2 teaspoon dried dill)
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Combine the olive oil, minced garlic, lemon juice, dill, salt, and pepper in a small bowl.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the olive oil mixture over the salmon fillets.
5. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked and flakes easily with a fork.
6. Serve with lemon wedges.

Roasted Potatoes

Ingredients:

• 1.5 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
3. Spread the potatoes out in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.

Coleslaw

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage and carrots.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper.
3. Pour the dressing over the cabbage and carrots and toss to combine.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Corn on the Cob

Ingredients:

• 4 ears of corn, husked
• 2 tablespoons butter, melted
• Salt to taste

Instructions:

1. Bring a large pot of salted water to a boil.
2. Add the corn and cook for 5-7 minutes, or until the kernels are tender.
3. Remove the corn from the pot and brush with melted butter.
4. Season with salt to taste.

Serving Suggestion:

• Plate the salmon fillets alongside the roasted potatoes, a generous serving of coleslaw, and an ear of corn on the cob.
• Garnish with fresh herbs or lemon wedges if desired.

Enjoy your delicious and balanced meal!