Sprouts Market had some lovely wild sockeye salmon on sale this week and I just couldn't pass it up. I never can when it's a good price. My only issue was that we really like one particular recipe here, but since I've shared it with you on a couple of occasions I thought I'd better come up with something different.
This particular method of cooking salmon is adapted from Robin Miller at Food Network and it's really quick, simple and absolutely no fuss. In fact, the woman could give Rachel a run for her money in the 30 minute meal category.
I simply washed, dried the side of beautiful fish, felt for pinbones but there weren't any to remove, then slatered it in a touch of olive oil and coated it liberally with lemon pepper and Italian seasoning. While I was doing that I had cauliflower dusted with parmesan and some of those lovely little Trader Joe mini potatoes getting a five minute head start in a hot oven.
The fish joined the party and the whole thing took another 15 minutes to cook. Topped with a fresh tomato relish including chopped mini pearl tomatoes, fresh basil slivers, capers and some coarse ground pepper that was it. Dinner done and really good for us too. Not a cream sauce in sight. What's with that I wonder.
Roasted Wild Salmon with Tomato Basil Relish (adapted from Robin Miller, foodnetwork.com)
1 – 1&1/2 pound salmon fillet, skin left on
1 tablespoon olive oil
1 tablespoon lemon pepper seasoning
1 teaspoon dried Italian seasoning
Salt to taste
1 cup chopped mini pearl tomatoes
1/4 cup slivered fresh basil leaves
2 tablespoons drained capers
Coarse ground black pepper to taste
Preheat oven to 400. Line a large baking sheet with aluminum foil. Spray well with cooking spray. Wash and dry salmon fillet leaving skin intact. Remove any pin bones. Slather olive oil on salmon, then season evenly with salt, lemon pepper and dried Italian seasoning. Roast at 400 for 15 to 20 minutes, until fish is firm to the touch and just cooked. Meanwhile combine pearl tomatoes, basil, capers and black pepper in a small bowl and set aside. Slice salmon into serving pieces and top with relish. Serves 4. Download Roasted Wild Salmon with Tomato Basil Relish
A year ago