SALMON AND VEGETABLES
Makes 8-10 servings.
- 4 large garlic cloves, crushed
- 2 tsp. spice rub (cumin, coriander, paprika or fish mix)
- Juice from 1 lemon
- 3 Tbsp. dried tomato paste or olive tapenade or pesto
- 1 tsp. pickled lemon
- Salt and pepper, to taste
- 3 Tbsp. olive oil
- 1 salmon filet
- 4-5 slices fresh lemon
- Sides:
- Basket cherry tomatoes of varying colors
- 1 red onion or scallion, sliced
- ½ cup Kalamata olives, pitted
- ½ cup green olives, pitted
- 2 Tbsp. capers (optional)
- 1 heaping Tbsp. dried tomatoes, sliced
- 2 tsp. dried tomato paste
- ½ cup fresh basil leaves
- ½ cup fresh parsley, chopped
Place
the crushed garlic in a large bowl, then add the spices, lemon juice,
tomato paste, pickled lemon, salt, pepper and oil. Mix well.
Place
a sheet of baking paper on a tray, then lay the salmon fillet on it,
with the skin facedown. Then, spread the mixture all over the salmon (if
you have some left over, you can store in the fridge).
Add the lemon slices on top of the salmon.
Wash
the tomatoes well and remove the stems. Place them all around the
salmon. Add the onion slices, olives, capers and dried tomatoes. Add the
tomato paste and the rest of the mixture that you’d spread on top of
the fish. Add the basil and parsley leaves.
Sprinkle
some olive oil on everything, then cook the salmon in an oven that has
been preheated to 200° for 20-25 minutes. Remove and serve.
Level of difficulty: Easy.Time: 30 minutes. Status: Parve.
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