I told you guys I was going to do more seafood recipes…
I realize that I JUST posted a salmon recipe, but I made this dish on Monday night and both Isaac and I really enjoyed it so I thought I would share. If you don’t like salmon, I apologize, but it’s my favorite fish! And the good thing about this recipe is that it doesn’t require you to use salmon – another firm fish like cod or red snapper would work great as well.
Baked Salmon with Herbs and Lime
Serves 2 / Adapted from Moosewood Restaurant Low-Fat Favorites
- 2 salmon fillets (or other firm fish fillets – cod or red snapper would work well)
- 1 lime, juiced
- 3 garlic cloves, minced
- 1/2 medium sized onion, finely chopped
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon chopped dried parsley
- 1 teaspoon sweet paprika
- 1 cup fresh tomato, diced
- Preheat oven to 375°.
- In a medium bowl, mix the lime juice, garlic, parsley, onion, rosemary, thyme, paprika and tomatoes. Place the fillets in an unoiled baking dish and spread the topping over the fish.
- Cover tightly with foil and bake for about 25 minutes, until the fish flakes easily with a fork.
I chopped up fresh zucchini and yellow squash, drizzled on a little olive oil and baked them alongside the salmon on the baking stone. Once the fish was cooked I took it off the pan and put the veggies back in the oven, cranked the heat to a broil and let them roast for a few extra minutes! <– I like my veggies roasted – even a little brown. 🙂
I loved how quick and easy this one-pan meal was and and I really liked the salmon because it had a ton of flavor without any added fat or salt. The lime juice, garlic, spices and fresh tomato added a light, summery seasoning to the fish – perfect for the warm evenings we’ve been having here in VA.
Have a lovely Wednesday evening and don’t forget to check out the Color Me Rad 5K giveaway I have going on – it ends tomorrow.