Skillet Roasted Salmon lifted up by Carrots & Potatoes

We eat a lot of Salmon.  It's good for you. It tastes good and you can make it a thousand ways. (Believe me, I have a few more ways coming shortly.)  I got this idea to roast salmon in a skillet for a couple of reasons.  

One: I didn't want to splatter the stove because it was all spanking clean. 
Two: I didn't want to have to wash a lot of separate pots and pans.
Three: I thought it would look nice served in the pan and make an easy one pot wonder.

Ok, enough with the reasons.  The good news is that it checked off all the above concerns and delivered a nice meal.

Ingredients

Wild Caught Salmon (I used about 1.5 lb piece.  Use whatever size fits your needs)
2-3* carrots, chunk into long diagonal cubes
6-8* fingerling potatoes, cut in half lengthwise
1* yellow onion, cut in 8 pieces
Magic 3 (olive oil, salt, pepper)

Instructions

Place the cut vegetables in a cast iron, add the Magic 3.  Roast at 400 degrees until 3/4 cooked.  

 Vegetables cut and ready for the Magic 3 waiting in the background to perform their duties.

Vegetables cut and ready for the Magic 3 waiting in the background to perform their duties.

After the vegetables are 3/4 cooked, place the seasoned salmon atop the vegetables and cook for 8-12 minutes depending on the size of fish.  I like my salmon medium rare so this took about  10 minutes.

 Roasted to perfection

Roasted to perfection

Serve yourself a plateful with a nice glass of crisp white wine.  Have two glasses, you only have one pan to clean.

* If you have more, or want more vegetables, you can certainly make more, just cook them first., as the salmon doesn't take long.

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