A meal to save your marriage

When I got married last May, I had no idea food would be one of the most challenging things to compromise on.

I hate bell peppers. He hates olives. My mom makes spaghetti one way. His mom makes it another. The list goes on when it comes to foods we disagree about, which quickly reduces the number of recipes we both enjoy.

But over time, my husband and I have found a few mainstays we love. This week, I thought I would share one that is always a hit for the both of us, baked lemon rosemary salmon in foil with sides.

This recipe is such a mainstay for us because we both think it is delicious, but also because it is a fairly low-stress recipe.

The sides that I chose, which were golden rosemary potatoes and parmesan brussel sprouts, made it even lower stress, since they were all baked. I just popped my potatoes in the oven, then prepared my brussel sprouts and then my salmon, adding each to the oven at different intervals.

By the end of an hour, we had perfect potatoes, crunchy brussel sprouts and flaky fish to eat for dinner. Plus, we only had one cutting board and two baking sheets to clean up, which is another reason this recipe is a constant for us. After all, doing the dishes is the second biggest thing we disagree on.

So save your marriage, bake some salmon and enjoy!

BAKED LEMON ROSEMARY SALMON

2 pound side of salmon boneless (skin on, at room temperature)5 sprigs fresh rosemary2 large lemons divided, plus extra for serving as desired2 tablespoons extra virgin olive oil1 teaspoon kosher salt1/4 teaspoon ground black pepper4 cloves minced garlic

■ Heat oven to 375 degrees. Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.■ Lightly coat the foil with baking spray, then arrange 2 sprigs of the rosemary down the middle. Cut one of the lemons into thin slices and arrange half the slices down the middle with the rosemary. Place the salmon on top.■ Drizzle the salmon with the olive oil and sprinkle with the salt and pepper. Rub to coat, then scatter the garlic cloves over the top. Lay the remaining rosemary and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.■ Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.■ Bake the salmon for 15-22 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. Be sure to check your salmon a few minutes early to prevent overcooking.■ Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam).■ Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes, until the top of the salmon and the garlic are slightly golden and the fish is cooked through. Watch closely so it does not burn.■ If it still appears a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes. As soon as it flakes easily with a fork, it’s ready. Enjoy!

PARMESAN BRUSSEL SPROUTS

1 pound brussel sprouts2 tablespoons olive oil1/2 cup grated parmesan cheese1 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon freshly cracked black pepper

■ Heat oven to 375 degrees. Peel the outer, yellow-ish leaves of the brussel sprouts off, trim the ends, then cut them in half.■ Place brussel sprouts in a large bowl, drizzle olive oil on top, and sprinkle with parmesan cheese, garlic powder, salt and pepper. Toss to coat evenly.■ Transfer the brussel sprouts to the prepared baking sheet, and roast in the preheated oven until golden brown, about 20-25 minutes, depending on their size. Shake the pan every few minutes for even roasting.■ Transfer to a serving dish and enjoy warm.

GOLDEN ROSEMARY POTATOES

1 1/2 pounds Yukon Gold potatoes1/8 cup olive oil3/4 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 tablespoon minced garlic (3 cloves)1 tablespoon minced fresh rosemary leaves1 teaspoon dried rosemary

■ Heat oven to 375 degrees.■ Cut the potatoes in quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.■ Dump the potatoes on a baking sheet and spread out into one layer; roast in the oven for at least 50 minutes, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.■ Remove the potatoes from the oven, season to taste, and serve.

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