I love to make salmon at least once a week, and I find that sometimes less is more and simpler is better when it comes to cooking salmon. This recipe is so easy, fresh and delicious. Feel free to substitute basil for the chives and vegetable broth for the white wine.
I grew up eating salmon croquettes once a week, so I like to occasionally make them for my family for dinner. I developed this lower in fat, high protein version using wild Alaskan red salmon (I like Pillar Rock), panko breadcrumbs, egg whites, Dijon mustard, nonfat yogurt and basil. These are fabulous served with a salad and your favorite side dish and, to me, are true comfort food that are family-friendly.
We love salmon at my house and eat it once a week so I am always trying to come up with new ways to prepare it. That way I can keep serving it, and the kids won’t get bored with eating it. People ask me all the time, how do I get my kids (7, 9 and 11) to eat fish? I really don’t have any special trick. I just cook it often, and they started eating it. I also shared with them how healthy it is, and that was an added bonus. In the past few years, I have developed probably over 100 salmon recipes, most of which were cooked on the grill. But, I also like salmon cooked in the oven. In developing this recipe, I have to be honest. I truly just looked in my refrigerator and pulled out what I had in the vegetable bin: fresh herbs, bell peppers and a can of diced tomatoes from the pantry. Everyone was very impressed! The presentation was outstanding, and the flavors were even better.
Easy Salmon with Fresh Herbs and Vegetables
Prep: 20 minutes
Cook: 20 minutes
Yield: 4 servings
11/2 pounds wild salmon fillets, skinned
2 teaspoons olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 small onion, thinly sliced
1 clove garlic, minced
3 tabespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 (141/2-ounce) can diced tomatoes with basil, garlic and oregano
1. Preheat the oven to 400F.
2. Place salmon in an aluminum foil-lined 13- x 9-inch baking dish lightly greased with cooking spray. Sprinkle salmon with olive oil, lemon juice, salt, and pepper. Top with bell peppers and remaining ingredients.
3. Bake until the salmon is just cooked through, about 20 minutes or until desired degree of doneness.