Rosemary-Garlic Salmon and Potatoes
Pouched salmon, potato flakes, and a rosemary-garlic oil. Sheet pan dinner rebuilt for one pot.
- calories
- 720
- weight
- 6 oz
- cal / oz
- 120
- protein
- 38 g
- serves
- 1, scales
- prep
- 3 min
- cook
- 6 min
- total time
- 9 min
- water
- 400 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Alcohol / Esbit
- Liquid fuel
- Backpacking
- Basecamp
- Car camping
- Canoe / raft
- Gluten free
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Foil-pouch salmon | 5 oz | pouch, not can, for weight |
|---|---|---|
| Instant mashed potato flakes | 3/4 cup | stands in for the roasted Yukon golds |
| Freeze-dried asparagus | 1/3 cup | green beans or peas work the same |
| Olive oil | 1 tbsp | dropper bottle |
| Dried rosemary | 1 tsp | crush it between your fingers |
| Garlic powder | 1 tsp | |
| Grainy mustard | 1 tbsp | single-serve packets travel clean |
| Balsamic glaze | 2 tsp | in a small squeeze tube |
| Lemon powder or one wedge | 1/2 tsp | |
| Salt and pepper | to taste |
Method
- Put the freeze-dried asparagus in the pot with 400 ml of water and bring it to a boil.
- Cut the heat once it boils. Let the asparagus sit two minutes to rehydrate.
- Stir in the potato flakes a little at a time until it thickens. Add the rosemary, garlic powder, salt, and pepper.
- Fold in the salmon straight from the pouch, along with the oil.
- Stir the mustard and balsamic glaze together in the lid, then spoon it over the top. Finish with the lemon.
The sheet pan version roasts potatoes, asparagus, and a fillet in stages at 425F. None of that survives a stove with one burner and one pot, so the parts get swapped: potato flakes for diced Yukon golds, freeze-dried asparagus for fresh, pouched salmon for raw fish, dried rosemary and garlic powder for the fresh infusion. What carries over is the shape of the flavor, which was always oil, rosemary, garlic, acid.
The mustard and balsamic go on at the end, off heat. They are the sharp edge against a pot of starch and fat, and boiling them just flattens them out. Rehydrate the asparagus before the flakes go in, otherwise it stays leathery in a bowl of paste.
Packing
Potato flakes, asparagus, rosemary, garlic powder, and lemon powder go in one bag as a premix. Salmon pouch, oil, mustard, and glaze ride separately.
Variations
- Swap the salmon for a chicken pouch and drop the lemon to a pinch.
- Skip the glaze and mustard and use a bouillon cube instead for a plainer, saltier version.
https://mealswithmaria.site/rosemary-garlic-salmon-sheet-pan-recipe