Most dinner recipes are for two or four. It’s too much food for one person. Making extra is fine at times (especially for soup or chili), but extra servings aren’t always ideal. These dinner recipes for one person make just enough for a single serving.
No leftovers. No fussing. And every recipe has links to similar recipes (so that you have ideas for the rest of the package of chicken, the carton of eggs, or the eggplant you bought. I, for one, hate having food go bad because it didn’t get used.
Great for a weeknight dinner, this Vietnamese baked chicken with lime is an easy meal that requires very little active work.Measure, mince, and pour, then let it sit.Once it’s finished marinating, all you have to do is cook it for half an hour. The ginger and garlic are warm and spicy, while the chili garlic sauce has a bit of a kick. The lime adds brightness and a citrusy tang that complements the spicy flavors and cools them down.
The original recipe called for chili garlic paste, palm sugar, and fish sauce.And, it’s true, those ingredients would be more authentic. However, they also violate my own rules about avoidinghard-to-find or one use ingredients.I don’t want to buy an entire bottle or brick of something (like palm sugar) just to have it sit there. And where would I even find palm sugar? Nope.
So, I cheated.I used chili garlic sauce (not paste), swapped brown sugar for palm sugar, and ditched the fish sauce in favor of Worcestershire sauce (which does have some anchovies in it). I also wanted (for personal preference) to avoid all the salt in the fish sauce.
Marinating, even for a short time, helps the chicken absorb lots of flavor. Just don’t let it sit too long or it will get mushy from the citrus.
When you’re ready to start cooking, just pour out the marinade, pop the chicken in the oven, and wait half an hour. Dinner is done!
1 chicken thigh (leave the skin and bone in place)
1T soy sauce
1 T Worcestershire sauce (if you like fish sauce, use that)
1 T brown sugar
3/4 tsp fresh ginger, grated
1/2 tsp chili garlic sauce
1 tsp lime juice, freshly squeezed
1/4 tsp lime zest
1 clove garlic, minced
1 T cooking oil
lIn a small bowl, mix the marinade ingredients (soy sauce, Worcestershire, sugar, ginger, chili garlic sauce, lime juice and zest, garlic and oil). Pour that into a zip lock bag, and add the chicken. Close the bag, and shake it around so the marinade covers the chicken.Let that sit for half an hour, or up to four hours (in the fridge).
About fifteen minutes before you’re ready to cook, remove the tray from your toaster oven and line it with foil. Then preheat the toaster oven to 425 degrees. Also take the chicken out of the fridge to come to room temperature.
Take the chicken out of the bag and set it on top of a wire rack, skin side up, and then place the rack over the lined toaster oven tray. This will reduce cleanup a bit and help keep the chicken from getting soggy.
Bake for about 30-35 minutes. Remove from oven and let the chicken rest for five minutes. Serve with rice and garnish with lime.
Vietnamese Baked Chicken with Lime Substitutions and Variations
add some soy sauce to the marinade
swap the lime zest for lemongrass (you can buy lemongrass paste, which is easier to find in western markets than the stalks)
chop up some cilantro and add that to the marinade
if you do like fish sauce, I’m told Red Boat and Three Crabs are good brands (avoid the Taste of Thai, it’s full of sugar)
Since it’s spring and everything is turning green (and yellow and pink), it’s time to take advantage and turn from heavy food to something lighter and fresher. Spaghetti with green olives and lemon panko hits all those buttons. It’s light, it’s green, and it’s a bit of a flavor bomb that will wake up your taste buds.
It’s got zesty garlic, and earthy fresh spinach, paired with tangy capers, briny olives and a burst of citrus. Crispy, golden-brown panko crumbs mixed with dill and lemon zest add a bit of crunch.
In fact, I shared it with some friends and one of them said, “Oh I want that! I want it now! But I’m at work! Sob.”
I hate that the internet doesn’t include a “push here for spaghetti option”!
I found the original recipe on Bon Appetit, but I changed it a bit. First, it had anchovies. Nope! Nope! Second, I swapped the original parsley for some spinach instead. One, I had lots of spinach. And two, I don’t like parsley all that much, so there’s no point in buying a whole bunch of it. The spinach I will use for other meals.
One more small thing. The recipe said to cut some of the olives in half and then chop up the rest. It may have said to chop up the capers too (the instructions were a bit unclear). I started to chop the olives and then decided it was silly, so I stopped.
It also occurred to me after I made it that I could prepare the pasta first, then keep it warm while I cooked the panko and mixed everything else together. Just drain and wipe the saucepan, add the oil and panko, and proceed with the rest of the recipe. That way it’s only one pot!
I used ordinary green olives (because they were handy). I think I will try it next time with castelvetrano olives instead, since they are my favorite olive (and taste great with pasta).
Oh dear, I’m revising and internet commenting my own recipe! Ha!
Kosher salt and freshly ground black pepper to taste
1 tsp dried dill (or 1 T fresh)
1/4 tsp grated lemon zest
3 ounces spaghetti
1 garlic clove, mashed
1/4 C fresh spinach, roughly chopped
2 T chopped fresh basil
1/4 cup green olives, pitted, halved
2 1/4 tsp drained capers
2 T grated Parmesan cheese, plus more for serving
1 1/2 tsp fresh lemon juice
Heat one tablespoon of the olive oil in a medium size skillet.
Add the panko and cook stirring, over medium heat, for a minute or two. Watch it closely so it doesn't burn. Once the panko turns golden brown, remove it from the pan and spoon it on a paper towel so it will drain. Add salt and pepper and mix in the dill and lemon zest.
Boil water in a large pot, add salt, and then add the spaghetti. Stir the pasta when you add it, so it doesn't stick. Once the spaghetti is done (about 8-10 minutes), remove from the pot and drain nearly all the water. Keep about 2 T of the water in reserve (this will help thicken the sauce).
While the spaghetti is cooking, mash the garlic. Use the broad edge of a wide knife to smash it, and then smear it around on the cutting board with the side of the knife to make a paste. Put the mashed garlic, spinach, basil, olives, and capers in a large bowl. Now add the rest of the olive oil. Toss it all together and season with salt and pepper.
Add the pasta and the half the reserved cooking water to the spinach olive mixture. Mix it all together so that the pasta is covered. If it's too dry, add more of the pasta liquid.
Squeeze the lemon you used for the zest and add 1 1/2 tsp of juice to the sauce.
Top that with the panko mixture and more Parmesan cheese.
Spaghetti with Green Olives and Lemon Panko Substitutions and Variations
like anchovies and parsley? Go for it!
use castelvetrano olives instead, they are firmer and more buttery
top the whole thing with some red pepper flakes
add more garlic
use the sauce over cooked fish (such as cod or tilapia)
Stuffy head? Allergies starting to act up? I’ve got the creeping crud, so this szechuan chili noodle recipe immediately caught my attention. It’s a cousin to Dan Dan noodles, but a lot simpler, with ingredients that are easier to find if you live in a western country and far fewer steps. Dan dan noodles require making the chili oil, then the meat mixture, and finally noodles and vegetables. For this recipe, you only have to make the oil and the noodles. Call it Chinese-inspired.
You can make this with ground chicken or pork, or leave it as is (fewer things to buy and cook) and have it as a vegetarian dish. I didn’t have any ground meat handy (it was all in the freezer) so I went without. If you don’t have baby bok choy, green cabbage will do just as well.
You can get pre-made chili oil, but (at least the brand I got) has an odd metallic taste that I don’t like. It’s easy enough to make yourself, and only requires one extra small bowl (no additional pots!) to hold the mixture while you make the rest of the recipe.
Now about the actual noodles. The recipe I adapted this from used what she called “wide Chinese egg noodles.” I had never seen that. I looked and couldn’t find anything easily. Then in the comments she said it was really pappardelle. OK! Easier to find (and I love pappardelle). Plus then I get to make White Ragu Pappardelle with the rest of the pasta. If you want to be more authentic, use real Chinese wheat noodles or rice noodles.
One final recipe note. The original calls for chili paste (sambal oelek), which is essentially just a jar of spicy, ground chilis. You can get it online, or check your grocer. If you can’t find it, substitute garlic chili sauce (and possibly remove the garlic clove from the recipe, depending on how spicy you like your food). If not, then substitute sriracha or even hot sauce instead.
The whole thing comes together in about 30 minutes or so.
1/2 cup baby bok choy, chopped (or use cabbage if you prefer)
Fill a 2 quart saucepan (medium size) with water and bring to a boil.
First start by making the chili oil. You’ll need a good sized (large) skillet. Heat that over medium heat. Then add the oil, garlic, ginger, and chili. Cook, or about 5 minutes, until the garlic becomes fragrant. Stir it occasionally and keep an eye on it so the garlic doesn’t burn.
Add the sesame seeds and stir, cooking about another 30 seconds. Then carefully pour the mixture into a bowl.
The water should be boiling by now, so add the noodles and cook according to the package directions. Packaged pappardelle noodles should take about 7-10 minutes to cook. Fresh ones will cook faster, about three or four minutes.
While the noodles are cooking, in a separate, small bowl, mix together the soy sauce, vinegar, chili paste, and water.
Add the scallions to the skillet you used to cook the chili oil and cook for two or three minutes. Pour the soy sauce mixture into the skillet and add the box copy. Simmer for 3-5 minutes until the vegetables are cooked. Stir the mixture occasionally so the box chop gets coated with the sauce.
Drain the noodles and add them to the skillet as well as half of the chili oil mixture. Stir everything to coat. Pour into a bowl and serve with the remaining chili oil and extra scallions.
Szechuan Chili Noodles Tools and Ingredients
Huey Fong Sambal Oelek Chili Paste Made by the same company that produces the wildly popular sriracha sauce. This is spicier, since it has more chili in it. Put it on noodles, in omelettes, or in soup.
The same great chili paste, plus extra garlic! Use it in Pad Thai, mix into eggs, stir fries, soups, or any food that needs a kick of flavor. I sometimes put it in my caldo verde. Doesn’t have sugar (unlike the sriracha sauce) so it’s more potent (also good if you want to avoid extra sugar).
Adapted from a Jacques Pépin recipe, chicken with balsamic vinegar sauce is an easy and satisfying one pot meal. There’s also a secret ingredient you might not expect (especially from someone known for French cooking). It’s…ketchup! It deepens the flavor and provides just a little hint of spice and sweetness. The balsamic vinegar adds a slightly tart, fruity tang that complements the sweetness of the ketchup and the cooked onions.
He used chicken breasts, but I find those tend to dry out (unless you’re really careful). Not to mention they’re costly, and don’t pack nearly as much flavor as chicken thighs do. So chicken thighs it is. Changing the type of chicken I used also meant altering the cooking method a bit. Instead of baking in an oven, I did a fricassee, meaning brown the chicken, add the liquid, and then let it cook on the stove top.
Chicken thighs have to cook longer than breasts do. However, doing it my way means you only need a single skillet. There’s no putting anything in the oven and no need to use two different pots (or worry if your skillet is oven safe). That also means there’s a lot less cleanup. Less cleaning up is always a good thing, as far as I’m concerned.
Two more slight twists. The original recipe called for shallots. I never have those around, and I wasn’t about to buy them for one recipe (you know how I hate that). So, I cut up some garlic and onions instead (since they’re kissing cousins so to speak). If you have shallots, or don’t mind buying them, go right ahead and use them. He also said to sprinkle the chicken with chives. I didn’t have that either, so I used some fresh rosemary.
As I type this, I’m wondering if I’m spiraling into Internet recipe comment territory: “Great recipe! I changed X, and Y, and Z, and then I didn’t follow the directions at all, but it turned out great!” Well, it did turn out great, so I guess it’s OK.
The whole thing is done in about 35 minutes, so it’s perfect for a weeknight meal when you don’t want to fuss (because you just want dinner).
Need something simple, yet elegant for dinner? This feta brined roast chicken is easy to make, but looks like something from a fancy restaurant. Brine the chicken, let it sit overnight, and then mix a few ingredients together and bake.
The brine helps infuse the chicken with flavor, and (as a bonus) keeps it from drying out. It works just like the brine for a turkey, except this will taste much better! Feta cheese is particularly effective as a brine since it is packed in water, so it’s already moist. Blending it together creates a smooth, creamy brine that penetrates the chicken, keeping it tender and moist, even under high heat. The finished chicken doesn’t have a strong feta taste, but it will be rich, tender, and delicious.
Once the chicken is brined, you create a quick and easy spice rub from lemon zest, pepper, and oregano, blend that together, and spread it all over the chicken. The feta cheese adds salty savor, the lemon a hint of tartness, and the oregano and spinach give the dish a fresh, bright flavor. The original dish called for arugula, but I’m not a fan, so I used spinach instead.
Taking the chicken out early before you cook it helps it dry out and allows the skin to become crisper when the chicken is roasted.
Huddled up in the cold? Want dinner that’s both comforting and easy? Kielbasa with Sauerkraut and Apples is just the thing. It’s filling, it’s quick, and it’s dinner all by itself. All in one pot. Some say this dish is German, others call it Polish. Whichever, it’s delicious!
I adapted this recipe from one I found online. That recipe called for first cooking the kielbasa on a grill, then putting them in the oven, while starting the onions on the stove, and making the rest of the recipe. That would leave you with a grill, a baking sheet, and a frying pan to clean. No! No! No! Not doing that way.
Plus, it’s too cold to grill anything here. Even if I had a grill. This way is much easier.
My version only uses a single pan. And, it’s ready in about 20 minutes. Much better!
The kielbasa makes this dish filling, while the sauerkraut adds a little bite. Cooking it mellows out the sharpness (a bit like cooking onions or garlic), and the apples give it a bit of sweetness and balance the richness of the sausage and the sourness of the kraut. The honey mustard horseradish sauce is also sweet/spicy so it complements the rest of the dish perfectly.
Use apples that are slightly tart (I had Crimson Topaz, but a tart apple such as Granny Smith would work fine).
I just learned to cook this Jewish chicken curry chitarnee recipe recently from an online cooking friend Azlin Bloor.It’s (to the best of her knowledge) a Sephardic Jewish recipe, but it doesn’t have the usual flavor or ingredients we tend to associate with “Jewish” cooking in America. Here “Jewish” cooking is usually Ashkenasi (from Eastern Europe). It tends to feature lots of noodles, brisket, and chicken soup.
Ashkenasi food is generally flavorful, but the spiciest ingredients are onions and garlic.Not too many chilis! And definitely no cardamom. But Jewish people are part of every continent’s and every country’s population.So, local recipes get adopted, and adapted (if needed) to make them conform to the dietary rules (for those that follow them). Pork gets replaced by chicken, oil is used with meat instead of butter, and so on. And voilà, some local Indian dish gets transformed into Jewish chicken curry chitarnee.
This recipe, for example, has a bit more snap than standard Ashkenaski fare. It’s not super-spicy though.There’s onion, garlic, ginger, mild chilis, and cardamom. The garlic, onion, and ginger get cooked down slowly so they become more sweet and mellow than sharp.The cardamom is aromatic and herbal rather than strong or spicy. Lots of fresh lemon juice and some white wine vinegar add a piquant tang.
Azlin suggested a variation on this recipe to make it vegetarian, by replacing the chicken with bell peppers, eggplant and potatoes.
I didn’t want to make it fully vegetarian (though you certainly can if you want).But, I thought, well why not just add potatoes to the chicken version. Then it’s a one pot dinner. That way, there’s no extra rice to make on the side and it will all cook in the same pot in the same amount of time. Fewer pots to clean is always a good thing!
Not your usual "Ashkenasi" fare, this dish has onion, garlic, ginger, and cardamom. It's fragrant, and mellow, not spicy since the onions cook slowly. Easy to make too. Once everything is in the pot, you can leave it alone to cook.
1 tsp vegetable oil
1 onion, sliced
1 pinch sugar
1 clove garlic, peeled and minced
1 small piece (about 1/3 inch) fresh ginger, peeled and minced
1 jalapeño pepper, seeded, and cut into large chunks
1/2 tsp turmeric powder
1/2 tsp ground coriander
1/3 tsp cumin
pinch red pepper flakes
2 green cardamom pods
1 large chicken thigh
1 potato, cut up into chunks (you can peel it or scrub it and leave the peel on)
1 cup chopped tomatoes in puree
2 1/2 tsp fresh lemon juice (divided in half)
1 tsp white wine vinegar
salt and pepper to taste
Start by heating the oil in a deep frying pan, or dutch oven on medium heat. Then add the onions and the sugar. Cook until the onions start to wilt and soften, about three minutes.
Now add the garlic, ginger, and the rest of the spices and cook that for half a minute.
Put the chicken in the pan and turn it over a few times so that it gets thoroughly coated with the spices and the onions. Cook it for a minute or two.
Add the potato pieces, tomatoes, vinegar and 1 1/4 tsp of the lemon juice. Bring the chicken mixture to a boil. Once it starts to boil, lower the heat, put a cover on the pot, and simmer for 40 minutes. The chicken and the potatoes should be soft and tender by then. Test with a knife to make sure it’s all cooked through.
Remove the pan from the heat and set aside on a cutting board. Add the remaining lemon juice and stir to combine it with the rest of the sauce. Remove the cardamom pods and serve.
Note: You might want to put the cardamom pods in a tea ball (or cheesecloth) to make it easier to fish them out when you're ready to serve.
Tools and Ingredients for Jewish Chicken Curry Chitarnee
Garam Masala is a blend of warm, aromatic spices that gives a great flavor punch to many recipes. It’s not spicy though. It’s made with nutmeg, coriander, cumin, cloves, and seven other spices. It’s great on eggs, chicken, or to make your own chai (spiced tea). You can also add it to desserts (think pumpkin spice with a bit more flair), or hot drinks.
I confess when I first heard of cardamom I thought it would be spicy and overpowering. It isn’t! Instead, it adds an aromatic, slightly minty, herbal flavor to your food. Put it in your coffee as a “sweetener” without sugar. Or add it to dessert recipes (I’m thinking it would be great in a pear tart). Or toss one or two pods in with your rice for a flavor boost.
This is technically supposed to be used for brewing tea. However, I find they’re great for cooking. Trying to fish out a bay leaf is a pain.
With the tea ball, instead of splashing through a pan of chicken, or a pot of soup to find a bay leaf, cardamom pods, or whole cloves you aren’t going to eat, put them in a tea ball, and drop that into the pan, and hook the end on the side of the pot. That way, the spices are easy to remove, and you don’t have to worry about biting down on a clove!
These Turkish lamb burgers are flavorful, filling, and just a little bit messy, so keep plenty of napkins handy. It’s worth the mess though. The burgers are rich from lamb, slightly salty from the feta and spicy/warm from cumin and garlic. Adding mint to both the burgers and the yogurt cucumber sauce adds a fresh, cool flavor to balance out the spices.
I adapted this recipe from one I found online so long ago I can’t remember where I found it. It does require a bit of pre-planning, since the meat mixture has to sit for a while for the flavors to blend. So, it’s probably best for a weekend, rather than a Tuesday dinner. However, once that’s done, the rest of the recipe comes together pretty quickly. And, it’s practically a meal all by itself.
Make the meat mixture for the burgers first, let it sit overnight or a few hours in the fridge, and then make the cucumber yogurt sauce while the burgers are cooking.
I did make this for two servings, rather than one, because half an egg isn’t so bad, but a quarter of an egg is ridiculous, even for me.
How to get half an egg, you ask? What you do is break the egg, beat it lightly, and then pour half of it out into a separate container. You should end up with about 3 1/4 T of egg total. Use half that for the burgers, or approximately 1 2/3 T (5 teaspoons). Save the rest of the egg to make a cherry tomato basil frittata or a spinach and feta omelette in a day or two. Don’t worry if it’s not exact, we’re not baking!
I broiled the burgers in my toaster oven, and put the pita on top for a minute or so to warm it up. If you have a grill, you could use that instead.
Serve the burgers in pita bread topped with the yogurt dill sauce, then add garnishes to suit your taste.
Rich, savory and full of sweet/salty and warm spices, plus a jolt of mint to cool it all down.
1/2 lb. ground lamb
2 1/2 T (which is 7 1/2 tsp) bread crumbs
1/2 egg, beaten lightly
1/3 C onion, minced
1/2 tsp garlic, minced (about one small clove)
2 oz. feta cheese, crumbled
1/3 tsp dried oregano
1 T fresh mint
1 tsp cumin
2 tsp lemon juice
generous pinch salt
generous pinch pepper
Yogurt Dill Sauce
1/3 C Greek yogurt
1/3 C diced cucumber
1/3 tsp dried dill
2/3 tsp fresh mint
salt and pepper to taste
Get a medium size bowl and add all the burger ingredients together. Mix it all thoroughly. It's best to use your hands for this (like a meatloaf) until all the ingredients are completely incorporated.
Refrigerate the mixture for a few hours, or overnight for better flavor.
Preheat your toaster oven to broil.
Separate the meat mixture into two patties and brush lightly with olive oil on both sides.
Cook for about 4 minutes, turn patties over, and then cook another 4 minutes until lamb is medium. When the burgers are nearly done (about 7 minutes in), put the pitas on top of the hot toaster oven to warm.
Yogurt Cucumber Sauce
While the lamb is cooking, make the sauce by combining all the ingredients together in a small bowl.
Place the burgers in the pita and top with the sauce.
Note that the prep and cooking time are short, but you'll need inactive time of a few hours. If you have a grill, you can use that to cook the burgers, rather than the toaster oven.
Turkish Lamb Burgers Substitutions and Variations
Garnish with some extra crumbled feta cheese
Top with thinly sliced red onions
Add sliced tomatoes and extra chopped cucumber on top of your lamb burger
Make the burgers with half lamb and half ground turkey (use dark meat if you can find it); or if you don’t like lamb, just use the turkey
I spotted this wonderful merguez sausage (spicy sausage made with lamb) while shopping online and then went looking for some ideas on what to do with it. I found a lamb merguez tagine recipe but I had no squash, no chickpeas and no couscous (also no tagine, but a saucepan fixed that).Time to adapt and improvise! I’m calling it lamb merguez sausage with rice and vegetables.
First I replaced the couscous with rice.Then, instead of squash or zucchini (which I didn’t have, and didn’t think ideal with the lamb anyway) I used the rest of a white eggplant I already had at hand. I am a firm believer in using what you have whenever possible (especially with all those steps, I’m not going up and down for one can or two items)!
The result was this delicious lamb merguez sausage with rice and vegetables. It only takes about 35 or 40 minutes to cook. Plus, I reduced the original three pots to only two (one for the rice and another for the lamb and veggies). I wasn’t going to clean three pots!Not to mention, the ingredients are now in the order you use them.
If you’re not familiar with merguez sausage, it’s a bit spicy, but not overwhelmingly so. It’s flavored with chili peppers and cumin, but that’s tempered by the cinnamon, coriander, onions, and garlic, which mellow as you simmer them. The richness of the eggplant and the sweet carrots also make an excellent foil for the spicy lamb.
A hint of Morocco without leaving your kitchen. The colorful vegetables and warm spices make a wonderful foil for the spicy lamb sausage.
1/4 C rice
1/2 cup water
Salt to taste
1 T olive oil
1/4 tsp cinnamon
1 pinch coriander
1/4 tsp paprika
1/2 tsp cumin
1 pinch turmeric
1 generous squeeze lemon juice (about 1 tsp)
4-5 green olives
1 clove garlic, sliced
1/4 onion, sliced
1 lamb Merguez sausage, cut in chunks
1/2 C chicken stock
1/2 tsp flour
1 carrot, peeled and cut in chunks
1/4 cup eggplant, cut in chunks
1 heaping T raisins
First get the rice started. Boil the water first, then add the rice.
Heat the oil in a medium saucepan on medium heat. Once it’s hot, add the cinnamon, coriander, paprika, cumin, and turmeric. Let the mixture cook for a few seconds.
Add the lemon juice, fennel, garlic, onion, and green olives, and cook on medium, about 10 minutes, until the vegetables start to soften.
Add the sausage to the pot, and cook 5 minutes to brown it. Mix in the flour and then add the chicken broth. Let the mixture cook for a few minutes until it starts to simmer (you’ll see bubbling).
Add the carrots, eggplant, and raisins and cook for 15-20 minutes until the carrots are soft, the eggplant browns, and the sausage is fully cooked through.
Serve over the rice.
If you are using brown rice, it will take about 40 minutes to cook once the water boils. White rice needs about 18 minutes. Stir the rice when you add it to the boiling water, and then again right before serving. This will make it fluffier.
Lamb Merguez Sausage with Rice and Vegetables Substitutions and Variations
If you have the chickpeas, add them to the dish
Or substitute some lentils for the eggplant
Try it with couscous instead of the rice
Or serve it over some pasta
If you can’t find the merguez, you can approximate the flavor by using ground lamb, increasing the garlic, cumin, and coriander and adding some harissa or sriracha or chili garlic sauce for kick
Want something quick and easy for dinner with very little cleanup? Salmon in foil packet with potatoes to the rescue! You just slice up the potatoes, chop the tomatoes, and then layer everything into a piece of aluminum foil, folded into a packet. Then just pop it in the oven. When you’re done, just toss the foil . No cleanup!
Since this is cooked in foil, there are no pots to scrub after dinner. I do like cooking, but I’m not that mad about cleaning up afterward, so this is a big bonus as far as I am concerned.
If you can, get the salmon at Trader Joe’s. Their frozen salmon is considerably cheaper than the fresh salmon at the usual market. You will have to defrost it first, but that’s easy enough (just stick it in the fridge in the morning). Other than that, there’s very little effort involved in making this dish. It’s flavorful, it’s one pot (er, foil packet), and it’s an entire dinner in one simple package.
The citrus adds zest, the tomatoes are sweet, and the potatoes are baked right in the package with the salmon. Plus, the foil keeps the salmon from drying out. Because nobody wants to eat hard, dry fish!
I don’t like freshly-cooked tomatoes (even though I love tomato sauce and soup), so I added them at the end. If you don’t have that weird problem, put them in the packet with the rest of the ingredients.