Roasted Salmon with Green Herbs, Snap Peas with Pancetta and Pecorino

This was the perfect summer meal.  The salmon used lots of fresh herbs, and I didn’t mind turning on the oven to roast it because it was really only on for ten minutes or so.  The recipe calls for green onions, but we got red/purple scallions from our CSA that I used instead.  The Snap Peas were also from our CSA farm, and we really liked them this way.  Bonus:  the whole meal was cooked in about 20 minutes.  Both recipes came from Barefoot Contessa:  How Easy Is That?

 

Balance on a Plate

The fact that this chicken is breaded and then fried in oil and butter is somewhat balanced (at least in my mind) that the recipe (Barefoot Contessa Family Style, p. 82) calls for it to be served with a heap of salad greens with a light, lemon vinaigrette.  Yin and yang, folks.  Yin and yang.