Monday, May 24, 2010

Mediterranean Salmon

We all love salmon, right? Salmon is one of those fish that even fish-haters will eat, if it is prepared well. Plus, it's crazy healthy for you.

In case you haven't noticed yet, I love Italian and Mediterranean cooking. It is very healthy, tasty, and simple (unlike snooty French food!) I threw together some pantry staples to create my lovely Mediterranean Salmon. Enjoy!

  • 1 salmon fillet. I like them skinless cause the skin creeps me out, but it doesn't really matter.
  • 1 dollop lite mayonnaise. How much is a dollop, one may ask? I am being purposefully vague because it depends how big your salmon fillet is. This dollop should be big enough that when combined with the pesto, it creates a thin layer covering the surface of the salmon.
  • 1/2 dollop pesto. See above
  • 1 can Italian seasoned diced tomatoes, drained. These lovelies come with the flavors of basil, oregano, and garlic, meaning less ingredients for you!
  • 1/2 cup feta cheese crumbles. More or less depending on how much salmon you have and how much you like feta.
That's it! Another five ingredient fix that packs a flavorful punch :)


Preheat oven to 350 degrees. Spray a baking dish with nonstick cooking spray and put your salmon in the middle. Dollop your mayo and pesto (you like how I made "dollop" a verb there?)

Mix and spread the pesto and mayo so it covers the salmon in a thin, even layer.

Pour the drained tomatoes on either side of the salmon and cover all with the feta crumbles. Though you will eventually put the tomatoes on top of the salmon, you wanna give it room to breathe while it is cooking. Don't smother the poor thing!

Pop it in the oven for about fifteen minutes. You will know it is done when the salmon is opaque and flakes easily when you stick a fork in it (though you can't really undercook salmon too badly, since many people like it raw in sushi!)

Take it out, put it on a plate, and top the salmon with the tomatoes and feta. That's it! Molto bene!

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