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Sometimes I decide to make something for dinner because it’ll be a challenge, or we have an ingredient or leftover to use up. And, sometimes I want to make something simple so we can enjoy two episodes of Better Call Saul instead of just one.
This meal *almost* falls under “too easy to blog about”, but I know there are folks out there for whom anything can be overwhelming or proverbially out of reach. This one’s for you.
Woodman’s has a package of inexpensive, frozen, wild-caught salmon that comes as two large, skin-on, separately-frozen fillets. This is basically all you need, but we’ll dress it up a little, to make it look fancy.
Preheat the oven to 400° and get our baking sheet and parchment paper ready. If you don’t have a lemon handy, a little lemon juice will work. Cracked some pepper and salt, sprinkle capers around, and top with sprigs of thyme (this is the fancy part).
I usually bake it for 10 minutes and check the flakiness, then put it back in for 2 to 4 more.
I’d like to note here that salmon and eggs have something in common: albumen. It’s the white protein that surrounds an egg yolk, which keeps the baby chicken safe during incubation. It also seeps out of a salmon steak or fillet when cooked. This can be kinda gross to people who aren’t expecting it, so I usually try to scrape as much off as I can before plating.
While the fish is cookin’, grab your favorite medium bowl and whisk together white wine vinegar, lemon juice, canola oil, and a little agave nectar. Cut up some radishes, carrots, cucumber, and tomatoes and toss in the bowl with a whole bunch of spinach. There are some fancy sprouts pictured, too, but those aren’t required. I almost forgot to tell you to salt and pepper the salad, but you know to do that already.
Everything comes together so quickly! Plate and eat.
Salmon and Salad
- 2 salmon fillets
- 1/2 lemon sliced
- 1 Tbsp capers drained
- salt, pepper
- 4 c baby spinach
- 6 radishes sliced
- 2 carrots sliced
- 1 c grape tomatoes halved
- 1 tsp canola oil
- 1 tsp white wine vinegar
- 1/2 tsp lemon juice
- 1/2 tsp agave nectar
- Preheat oven to 400° and line a baking sheet with parchment paper. Place filets and cover with lemon slices and capers. Salt and pepper to your liking.
- Bake for 10 minutes, check and return to oven for 2-4 more minutes.
- Whisk liquids together, toss vegetables around and let wilt.