This is a simple weekly treat for us, and it requires very little work for preparation.  We simply cut up some potatoes into one-inch pieces–skin on–and season with olive oil, salt, pepper, garlic powder, and crushed thyme.  We then put it in an air fryer at 375 degrees for about a half an hour, shaking the basket every ten minutes or so.  We then cut some Brussels sprouts in half, place them in an oven-safe dish, mix in some olive oil, salt, pepper, and minced garlic, and bake it all at 425 degrees for 25 minutes, stirring about halfway through the cooking time. 

While the potatoes and sprouts are cooking, we place a sockeye salmon filet skin-side down in a sprayed Pyrex baking dish and slather it with a tablespoon of honey, a tablespoon of Dijon mustard, some minced garlic, and a little salt and pepper.  Once the timer for the sprouts sounds, they come out, and the salmon goes in at 400 degrees for 20 minutes, just the perfect amount of time for an aperitif and hors d’oeuvres.

When the salmon is done, the sprouts in the warm dish and the potatoes in the basket of the air fryer have stayed warm, and everything is ready to eat.  I recommend a glass of Soave to accompany this easy, elegant meal.

I am participating in the Two Writing Teachers March 2024 Slice of Life Challenge.