CHEF MEAGAN RECIPE
Skillet Roasted Coho
When you're in the mood for meat and potatoes, nothing else will do ... that is, except for oven-roasted wild coho salmon and potatoes, which is also a classic. Hearty and delectable, tried and true, this recipe calls for a marinade of olive oil, lemon juice and lemon zest, green onions, dill, parsley, garlic, red chili flakes, salt, and cracked pepper. Place your fillets in a ribbed roasting skillet, mix the marinade up in a bowl, pour it on your fillets, add white wine to the skillet, and pop it in the oven. As for the potatoes, par boil or microwave them, then toss in olive oil and add them to the pan to brown while the fish cooks. Or shake up tradition and serve the salmon with buttered orzo pasta.