Wednesday, July 23, 2014

Garden Fresh Salmon

Right before going in the oven!
Salmon is, by far, one of my and Jon's favorite meats to eat. It's tender and flaky and delicious... and high in Omega-3's! It's a treat when we can get it on sale since we always buy wild-caught Alaskan salmon and never farm-raised. This recipe was perfect for us last night since we are all about using our fresh garden ingredients, not to mention it's SUPER easy! I won't prolong this intro much farther so that we can just get down to business discussing the recipe. ;-)

(makes 2 or 3 servings)


1 Large Salmon Filet (If frozen, be sure to thaw in the fridge a day prior)
1 Tsp Garlic (Minced)
5 Large Cherry Tomatoes--or 10 Small (Sliced)
1/4 Small Red Onion (Sliced Thin)
A Few Springs Fresh Oregano (you can use a few pinches of dried oregano if need be!)
2 TBSP Olive Oil
Salt and Pepper to taste


Served up with pan-seared asparagus and jasmine rice!
Preheat oven to 400°. Grease a 9X13 casserole dish with 1 TBSP of the olive oil. Lay the salmon down in the dish, skin side down. Top the salmon with the minced garlic and use a spoon to spread it over top. Then place the onions and tomatoes across the salmon and garnish with fresh oregano. Drizzle the remaining olive oil across the top and sprinkle with salt and pepper to your liking.

Place in lower rack of oven and cook uncovered for about 25 to 30 minutes. Remove from oven and let cool for 5 minutes before serving. Serve with rice and your favorite veggie and enjoy!


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