An easy recipe for oven baked chipotle salmon, complete with potatoes and vegetables. Spicy, smoky and aromatic, this salmon recipe is a complete meal.
Bring a saucepan of water to boil with 1 Tbsp of salt.
Scrub the potatoes clean, cut in half the bigger ones, and add to the boiling water. Once the water is boiling again, lower the heat to medium-low and cook for 10-15 minutes, depending on the size of your baby potatoes. To check for doneness, a knife should glide right through. But you don't want to over cook them and have them mushy. When done, drain and set aside.
Peel and quarter the onion.
Slice the capsicum up into thick strips. In the image here, I'm using snack size peppers, so I just halved them.
Scrub the carrot and cut into long, thick fingers, or into rounds, whatever you fancy. They are only going to be cooked for 25-30 minutes. So the thinner/smaller they are, the softer they will be.
Rinse the tomatoes and set aside.
Let's cook the whole recipe
Get a baking dish measuring about 30cm x 20cm (roughly 12" x 8") and place the drained potatoes, onions, capsicum, carrots and tomatoes in it. Strip the rosemary leaves and drop them in too.
Top with 2 Tbsp of chipotle paste and rub it all over the vegetables. You might want to use gloves as I do, as I can't stand chilli tingle on my hands.
Rinse and pat dry the salmon fillets. Gently rub the remaining tablespoon of chipotle paste all over them, top and bottom, and lay the fillets in the baking dish, snugly amongst the vegetables. You could let them sit on the vegetables too, if you like.
Place the baking dish in the oven and cook for 25-30 minutes, depending on how big your salmon fillets are, and how well done you like them.
When done, squeeze the lime juice all over, top with some freshly ground black pepper if you want, and serve immediately.