How often do you use your oven? I am baking, roasting, or heating something up in the oven every single day, multiple times! Is that normal? Don’t answer that. Almost every night, I eat roasted vegetables piled high in a bowl with chicken or egg and a dollop of sauce –hummus, salsa, gochujang (Korean red pepper sauce), basalmic vinaigrette.
Another reason to fire up that oven…this Roasted Salmon with Tomato Basil Relish. I’ve brought salmon back into my life…because it’s Lent. Although, my no-meat-on-Fridays observance leaves much to be desired. I do enjoy the extra exposure seafood gets this time of year and the all the sales at the grocery store! But even after Lent, I’m definitely going to make salmon more of a weekly dinner staple. I love that it’s filled with healthy fats, making it nutritious and filling. Plus, there are so many ways to cook and flavor it!
Last year, I explored Tex Mex-type flavors with this Cilantro Lime Salmon and these Southwest Salmon Burgers. So today, we’re changing it up and bringing in some Italian influence. Preparing Italian-inspired salmon filets may sound like a sophisticated and involved process, but it’s actually quite the opposite.
There are 2 main steps to the recipe. The first step: drizzle olive oil over the salmon filets and season with salt and pepper. Then, roast those filets until they’re crisp on the outside and tender and flaky on the inside. The second step: while the salmon’s roasting, chop up the veggies for the relish, squeeze in the lemon juice and stir. Once the salmon’s done, spoon the fresh relish over the top of each filet. How’s that for a quick and easy dinner!?
Use your oven! For this salmon! In just 15 minutes, you’ll have tender, flaky filets topped with a vibrant and tangy relish on the dinner table. Only thing missing is that lentil salad. But don’t worry. That recipe’s coming soon!
- 1 ½ pounds uncooked salmon, cut into 4 filets
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 roma tomatoes, diced
- ¼ cup fresh chopped basil
- 1 clove garlic, minced
- 1 tablespoon chopped shallot
- Juice of ½ lemon
- Salt and pepper to taste
- For the salmon: Preheat the oven to 400 degrees. Rub the salmon with the olive oil and sprinkle with salt and pepper. Place the salmon on a baking sheet, skin side down, and roast for 6-8 minutes depending on your desired level of doneness.
- For the relish: While the salmon is roasting, combine all the relish ingredients in a bowl. Give it a taste and add salt and pepper if needed. Top each filet with relish before serving.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 277 Fat: 14.2g Carb: 5g Fiber: 1.4g Protein: 34.1g Sugar 2.6g Sodium: 662mg
Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! 
Anna says
October 8, 2017 at 1:22 pmCan we get the recipe for the lentil thing from the 5h photo as well?
Krista says
October 9, 2017 at 2:04 pmSure thing! Here it is: http://www.destinationdelish.com/balsamic-lentil-salad/