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Caraway and dill seeds add color, aroma and texture to this easy, one-dish meal featuring some of spring's signature flavors.
1 1/2 teaspoons McCormick Gourmet™ Caraway Seed
3/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
3/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1/2 teaspoon McCormick Gourmet™ Dill Seed
1 1/2 pounds small white potatoes, quartered
2 tablespoons olive oil, divided
1 1/2 pounds salmon fillet, cut into 6 serving-size pieces
2 slices bacon
3 medium plum tomatoes, coarsely chopped
1 medium red bell pepper, coarsely chopped
3 green onions, thinly sliced
Preheat oven to 450°F. Coarsely grind caraway seed, sea salt, pepper and dill seed in food processor or clean coffee grinder.
Line 2 large shallow baking pans with foil; spray with no stick cooking spray. Place potatoes on one pan. Drizzle with 1 tablespoon of the oil. Sprinkle with 1 heaping teaspoon of seed mixture; toss to coat well. Roast on lower rack of oven 20 minutes.
Meanwhile, place salmon on remaining pan. Rub with remaining seed mixture. Drizzle with remaining 1 tablespoon oil. After potatoes have cooked 20 minutes, place salmon in oven. Roast salmon and potatoes 10 minutes, or until salmon is desired doneness and potatoes are tender.
While salmon roasts, cook bacon in skillet until crisp. Drain bacon to paper towels. Add tomatoes and bell pepper to drippings in skillet; cook 4 minutes. Coarsely crumble bacon; add with green onions to skillet. Cook and stir 2 minutes. Serve with salmon and potatoes.
(Amount per serving)