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Salmon with Summer Squash Vegetables

Salmon is one of my most favorite fish to eat. I think a lot of you agree with that as well. It took me a while to really start eating fish. Whenever my mom made it growing up I refused to eat it, especially salmon. It was too fishy! And for kids, yes the flavor may be too intense for their maturing taste buds. Even if you are an adult and don't like fish very much don't feel like you won't enjoy it one day. Strong flavors like this magnificent oily fish can be a bit much for the taste buds. So recipe is key. 

Pairing the fish with something like lemon, very zesty and strong helps for the taste buds of tart/sour to be altered more so if you were to serve the salmon more bland like with just herbs. Nothing wrong with just herbs on a beautiful fillet of fresh fish. But if you are getting acquainted with the idea of having fish in your diet more this is a good trick to mask some of your taste buds. The brininess of capers also helps to reduce the "fishy" flavor some people taste who aren't big fans of fish taste. If you fish really does smell fishy it isn't fresh. Always ask to smell the fish when purchasing. It should smell like a fish but not fishy and pungent, there is a big difference. Adding a nice drizzle of fruity olive oil over the fish also helps to enhance the aromatic flavors that are in olive oil and also it makes this dish so much more nutrient dense. 

Simple, delicious, nutritious, and a wonderful summer meal. It is ready in 20-25 minutes tops. I love making a bunch so that I have left overs for the whole week. 

Yields 4 servings 

Ingredients:

24 oz Wild Caught Salmon - 5-6 oz servings per person 

1 large lemon - sliced 

2 tablespoons capers- rinsed and drained 

2 cups baby yellow squash - regular squash can be used as well

8- 10 baby zucchini- cut in half  - regular zucchini can be used as well 

1 cup asparagus - quartered 

1/3 cup flat leaf parsley - roughly chopped 

1/4 cup extra virgin olive oil 

Salt + pepper 

 

Method:

1. Preheat the oven to 350 degrees. Line a baking sheet with foil. 

2. Place the salmon on the foil, season with salt, pepper, and 3 tablespoons of olive oil. 

3. Garnish the salmon with slices of lemon and capers. 

4. Bake in the oven to your desired liking, about 13-16 minutes. 

5. Meanwhile the salmon cooks prepare the vegetables. 

6. Add the remaining olive oil to the pan, you want the vegetables coated well with olive oil. 

7. Over medium heat, add the vegetables and season with salt and pepper. Let this cook until tender, about 6-7 minutes. 

8. Turn the heat off, adjust seasoning and add the parsley and gently toss. 

9. Serve the salmon with a squeeze of lemon and the vegetables.

Enjoy! 

Italian Hearty Lunch

Linguine with Tomatoes & Eggplant and Ricotta