I love salmon because everyone loves salmon.
So many people are queasy about seafood, and I truly do not understand it. Sure, we are eating little sea insects like shrimp and lobster but have you ever tasted it? It tastes amazing. You could give me a worm and I'm down if it taste like king crab. Why I haven't tried out for fear factor yet? I don't know. I've heard so many of my friends say, "oh I don't eat seafood, but I'll eat salmon." What is the difference? I'll tell you why...salmon is healthy. Thank goodness the food gods decided to deem this fish in the category of "healthy fats" because if not so many would forgo being able to taste its goodness.
Even I am guilty of steering away from buying salmon while I'm in the grocery store. Part of that reason is that I get anxiety going up to the fish or deli counter. I've decided to change my ways and incorporate more fish into my diet because guess what? The Mediterraneans clearly knew what they were doing when it comes to eating and longevity. It also helps that this particular diet consists of all my favorite food items. Kalamata olives? Check. Tomatoes? Check. Red onion? Check.
When it comes to salmon, and fish in general, there are so many variations you can make. You can grill fish, sear it in a pan, you can poach it. Today I opted for the route I don't usually go down because truth be told, I like complicated cooking. I was in a time crunch today, and decided to take the easy route and make a sheet pan dinner. Literally all you need to do is place your salmon on a baking sheet and top it with your desired toppings. Literally easiest dinner ever.
Ingredients:
1 pound salmon
2 tbsp olive oil
salt and pepper
juice of one lemon
1 cup whole cherry tomatoes
2 tbs capers
1/2 red onion thinly sliced into rings
1/2 cup diced kalamata olives
1/4 cup diced sun-dried tomatoes
1 red bell pepper thinly sliced
1 lemon thinly sliced (to garnish)
Fresh dill (to garnish)
Fresh basil (to garnish)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wash salmon under cold water and pat dry with paper towel. Sprinkle salt and pepper over salmon, and then drizzle with 2 tbsp olive oil. Squeeze the juice of one lemon over salmon. Top with cherry tomatoes, capers, olives, sun-dried tomatoes, red bell pepper, and red onion. Bake in the oven for 18 - 20 minutes. Top with lemon slices, fresh dill, and fresh basil.
1 pound salmon
2 tbsp olive oil
salt and pepper
juice of one lemon
1 cup whole cherry tomatoes
2 tbs capers
1/2 red onion thinly sliced into rings
1/2 cup diced kalamata olives
1/4 cup diced sun-dried tomatoes
1 red bell pepper thinly sliced
1 lemon thinly sliced (to garnish)
Fresh dill (to garnish)
Fresh basil (to garnish)
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wash salmon under cold water and pat dry with paper towel. Sprinkle salt and pepper over salmon, and then drizzle with 2 tbsp olive oil. Squeeze the juice of one lemon over salmon. Top with cherry tomatoes, capers, olives, sun-dried tomatoes, red bell pepper, and red onion. Bake in the oven for 18 - 20 minutes. Top with lemon slices, fresh dill, and fresh basil.