Try using tomato and basil with your baked salmon! This Italian twist on classic baked salmon looks beautiful and tastes even better.
My research on salmon uncovered some interesting facts. According to wikipedia.com for example, salmon are considered to be anadromous. That means they are born in fresh water, then migrate to the ocean, and then return to fresh water to reproduce.
Classified as an oily fish, salmon is considered to be healthy due to it’s high protein, high omega-3 fatty acids, and high vitamin content. Their flesh is generally orange to red due to the pigments which wild salmon get from eating krill and other tiny shellfish. What…you thought they were grass fed?
2 (6 ounce) boneless salmon fillets
1 Tbsp. dried basil
1 tomato, thinly sliced
1 Tbsp. olive oil
2 Tbsp. grated Parmesan cheese
- Preheat oven to 375 degrees F.
- Place fillets in a baking dish just large enough to hold both fillets.
- Sprinkle with basil, top with tomato slices, drizzle with olive oil, and sprinkle with the Parmesan cheese.
- Bake in the preheated oven until the salmon is opaque in the center, and the Parmesan cheese is lightly browned on top, about 20 minutes.
Food Mingle Blog Alternatives and Substitutions:
- I would have liked the Parmesan cheese crusted onto the fish directly, so next time I will layer the tomatoes on top of the cheese.
- Fresh basil would be a nice way to make this dish even more tasty!
Yield: 2 fillets
Adapted From: http://www.allrecipes.com