Mediterranean Salmon
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Here we are, back as promised, with another salmon recipe before we get out of season. I was an even bigger fan of this recipe somehow. I got some tomatoes from the Capitol Hill Farmers Market, which added a super juicy, flavorful taste. I made this as a standalone meal and found it quite filling, but this could easily be combined with a side of rice or even a side salad. I got the Salmon from PCC, caught in the wild, which I would recommend over farm-raised salmon. I will expand on this topic in an upcoming post, but farm-raised salmon rely on feed that contains pesticides and is an unnatural diet for these fish. It's hard to notice the difference unless eating the two side by side, but the wild-caught salmon generally has higher nutrient density and tastes better. For more on the topic of pesticides, stay tuned for my upcoming post on the Industrial Food System.
Ingredients:
1 salmon picked for your desired level of freshness and size
1 pint container of cherry tomatoes
2 tablespoons of drained capers
1 lemon for juice
½ cup of kalamata olives
2 teaspoons of minced garlic
½ red onion
EVOO
½ teaspoon of red pepper flakes
½ teaspoon of salt
Instructions:
Preheat oven to 350°F.
Wash and then chop the tomatoes in half.
Peel the onion, slice it thinly, and then dice it into quarter-inch-long bits.
Remove any pits from the olives and slice them to the desired size level.
Coat the baking pan with olive oil, spreading evenly.
Place the salmon skin side down in the pan.
Sprinkle red pepper flakes, salt, and minced garlic evenly over the top of the salmon.
Surround the salmon with the onion, tomatoes, capers, and olives.
Place the pan in the oven and cook for about 20-25 minutes until the minimum internal temperature of 145°F is reached.
Plate the salmon and other goodies, and then squeeze your desired amount of lemon juice on top of the salmon before serving. Enjoy!
Special Instructions:
Where to Next:
My favorite is with mashed potatoes! The veggies on top of the starchy goodness is AMAZING!