Ok. I know it’s not summer yet, although we keep having these beautiful mid, upper 70s days and gosh…I am so ready for warmer weather! I can’t wait for the longer days and dinners outside.
I am loving this time of year, too, when Spring whispers calm and mild, encouraging the first bulbs to awake and flower. When the daffodils and tulips and hyacinths are in bloom, and the phlox seems to bloom overnight and profusely. Butterflies first reappear, flitting through the air, here and there. And the sun shines bright promising warmer days to come.
With summer in sight, I thought I’d make our favorite salmon dish. I’ve been making this dish for about four years now. It is a summer favorite, and one that is requested most often to be made- by Chou Chou, by friends, and by family.
I made it *a lot* the summer I was pregnant with Mon Cœur. It is THE dish that I made and only nibbled on the night I went into labor with her. This is a dish that MC loves, too.
It is my favorite dish to make and to eat because it’s easy, low prep, and has simple ingredients. It’s so low maintenance and plays well with so many different sides…rice, baked potatoes, salad, asparagus. Plus it’s light and healthy.
It’s a blogger fave, too
A while ago a blogger who I follow asked readers for salmon recipe suggestions, and I shared with her my recipe. I was so glad to see that she tried it and loved it! I am also digging the sides she made and will have to try the spinach and shallots next time.
Brittany has some amazing recipes at her blog, A Healthy Slice. If you are ever looking for recipe inspiration, she’s got amazing, healthy meals to try.
Salmon, tomatoes, and capers
The original recipe comes from Wegman’s, and we love to splurge on the family pack of salmon – it’s huge, so it actually makes two dinners for us.
Last night we had this dish paired with rice and our first harvest of asparagus.
- 1 pt grape tomatoes
- ½ onion, diced
- 1-2 cloves of garlic
- 1.5 oz capers (½ of a three ounce bottle)
- 1 tsp crushed red pepper flakes
- ¼ cup parsley
- 2 Tbsp olive oil
- 4 salmon filets
- salt & pepper
- Lemon (if desired)
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, combine first six ingredients (tomatoes —>parsley) with 1 Tbs olive oil. Set aside.
Line a deep baking sheet/pan with foil (or use a cast iron) and drizzle some olive oil. Season salmon filets with salt & pepper and add to baking sheet. Surround the salmon with the tomato mixture. Place lemon slices (optional) on top of salmon.
Place in the oven and bake +/- for 45 minutes until tomatoes start to split, and salmon forks easily.
What is your favorite way to prepare salmon?