Today's simple, flavorful and healthy recipe come courtesy of our chapter secretary, Jaye Williams!
- 1 Salmon filet, about one inch thick, 1 ¼ -1 ½ lb.
- 1 tablespoon olive oil; more for coating baking pan
- 1 pint cherry or grape tomatoes, halved
- 1 medium onion, peeled and sliced
- 1 large clove garlic, peeled and sliced
- ½ cup good black olives, pitted and coarsely chopped
- salt and pepper
- fresh basil leaves, cut into thin shreds
Preheat oven to 425 degrees. Prepare a baking sheet by coating lightly with olive oil or cooking spray.
Rinse salmon filet and remove bones with tweezers, if needed. Pat dry. Sprinkle with salt and pepper and set on baking sheet, skin-side down.
Heat olive oil in a 10” sauté pan over medium heat. When hot, but not smoking, sauté the onions until softened and starting to brown, 4-6 minutes. Add sliced garlic and sauté for another 1-2 minutes. Do not let garlic burn. Add tomatoes and olives, sauté briefly and spoon over fish.
Bake for about 20 minutes, checking after 15 minutes until fish tests done when a toothpick inserted in the thickest part offers little resistance. Remove from oven and allow to sit for 3-5 minutes.
Cut fish crosswise into 4 – 6 pieces. Slide a spatula between the flesh and the skin to remove and set on individual plates. Garnish with fresh basil leaves and serve.
Blogger notes: Salmon is one of my favorite fishes. It has lots of heart healthy omega-3s and is a little forgiving if you get distracted and leave it in the oven a little too long. But make sure you use wild salmon! It's farmed counterpart loses a lot of the health benefits due to it's mostly soy and corn diet.
But what if salmon's not your thing or you prefer to use a local fish? Check out http://www.fl-seafood.com/ to see what else you can pick up in season! Note that you may need to adjust cooking times and temperatures for a different fish.