Mediterranean Baked Salmon 

 

Sourced from Facebook 25.20.25 with my own additions.

Photo courtesy of theroastedroot.net

 

Ingredients 

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1 pack of baby salad potatoes

2 red onions, peeled and quartered

4 salmon fillets

2 tablespoons olive oil

salt and black pepper to taste

1 teaspoon dried oregano

2 cloves garlic, minced

Half cup sun dried tomatoes, chopped

Half cup crumbled feta cheese

2 tablespoons fresh parsley, chopped

1 tablespoon lemon juice

Lemon slices, for garnish

 

Extra toppings could include kalamata olives or capers with red or green pesto.  See homemade recipes for these under SAUCES

 

 

Method

 

1. Put the potatoes into a pan of salted boiling water and cook until you can pierce a knife through easily, drain and set aside.

2. Pre-heat oven to 440F/200C.

3. Line a baking sheet with parchment paper or reusable silicone sheet or lightly grease baking dish.

4. Add the boiled potatoes and red onion quarters, drizzle with seasoning and olive oil and bake in the oven for about 20 minutes.

5. To prepare salmon: place salmon fillets on the baking sheet, drizzle with olive oil and season with salt, pepper and oregano.

6. To add toppings: sprinkled minced garlic, chopped sun dried tomatoes and crumbled feta evenly over the salmon.

7. Bake for 12-15 minutes or until salmon is cooked through and flakes easily with a fork.

8. Finish and garnis: drizzle lemon juice over the baked salmon and sprinkle with fresh parsley.   Garnish with lemon slices, if desired.

9. Serve immediately with the roasted new potatoes and red onion, together with couscous cooked with fish stock cube and herbs, with toasted flaked almonds and a handful of frozen peas plus a french dressed green salad.

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