Quick Recipe in the Oven
This is yet another salmon recipe… Easiest dinner ever? could be 🙂
Sometimes cooking is about solving a need – hunger – very quickly. I've talked about oven tray dinners many times, and for good reason: they're one of the easiest ways to get dinner on the table in no time.
They also require little attention, leaving me free to do other things while dinner practically cooks itself.
The base: protein and vegetables
My trick to make these dinners work is to combine a protein with a veggie or two, which are good when roasted in the oven; choose a seasoning that complements the spirit of the dish, then just bake in the preheated oven for 15 to 30 minutes, depending on what you're cooking.
The extras: carbohydrates
When I'm really hungry – or I realize that the kids are hungry, which is often the case – I also cook rice or quinoa at the same time, on the stove. Rice or buckwheat pasta are also good tricks for these days, as they take little time to cook.
Or salad!
If we are on a diet, I just add a green salad seasoned with the best olive oil possible, lemon or lime juice and a pinch of dried oregano. I usually don't use salt in the salad...
These 'dining solutions' are also very versatile in terms of portions: I adapt the number of units to be cooked for each ingredient to the number of people I have at the table.
Today's dish: quick salmon in the oven
Today I share here one of the most frequent combinations chez Glow Chef: Baked salmon with Cherry Tomatoes and Asparagus.
I think the asparagus balances the richness of the salmon really well and the cherry tomatoes add a touch of sweetness that makes this dish very comforting, despite being light.
Since my daughter doesn't like cooked tomatoes, I usually keep a portion of them raw, especially for her. Mom treats!
It's almost arrogant to call this a recipe because it's so easy to make. Anyway, here goes.
Baked Salmon with Cherry Tomatoes and Asparagus
Ingredients
per person
1 salmon fillet (about 150 grams and preferably the wild variety)
5 cherry tomatoes
5 fresh asparagus
1 pinch of dried dill
Sea salt
black pepper
Half a lemon for squeezing (lime works well too; I alternate between one and the other)
1 teaspoon extra virgin olive oil
Optional: sesame seeds
Method
Preheat the oven to 180ºC (350ºF)
Line an oven tray with parchment or aluminum foil. These make cleaning a lot easier.
Dry the salmon fillet with kitchen paper and place on a lined baking sheet.
Wash and dry the cherry tomatoes and place on the tray, around the salmon.
Wash the asparagus. Cut off the hard, stringy base, either with a knife or by breaking it with your hands – asparagus naturally breaks in just the right place. Also spread them around the fish on the board.
Season the salmon and vegetables with the dill, salt, black pepper and olive oil. Squeeze a little lemon juice over everything. If you like, sprinkle the salmon with a teaspoon of sesame seeds.
Bake for 15 to 20 minutes, whichever you prefer: 15 minutes results in slightly rare salmon, while 20 minutes results in fully cooked fish.
After taking the tray out of the oven, squeeze a little more lemon juice over the fish and vegetables, before serving, to give it a touch of freshness,
As you can see, this dish is easy to make but it doesn't lack flavor.
Other suggestions
You can also use this technique with any type of fish.
You can alternate the vegetables you use. I like, for example, to combine broccoli with cauliflower. Or pieces of carrot with fennel.
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