weeknight wonders: mediterranean salmon

Sometimes, the best outfits are those little dresses you just throw on and walk out the door.  You look great and it's no fuss.  Do you have one of those dresses?  I hope you do.  They can certainly get you out of a jam... Or, sometimes, the best friends are the ones that can come over for dinner and spend the whole evening just talking over drinks and dessert.  No games, no event, no movie, no need for entertainment... Conversation rules the day.  Sometimes, a thing doesn't have to be complicated or over thought to be fabulous. 

Broiled salmon is one of those things.  Elegant, savory, and fresh, this dish only takes about 30 minutes to get on the table.  Salmon filets, seasoned with rosemary, thyme, garlic, and oregano, are broiled for a mere 12 minutes. Then, served with quinoa or rice and topped with roasted tomatoes and onions.  Simple can be quite elegant.  The real prep work for this dish happens about 8 hours before... In the morning before work, I whisk up the marinade and pour it over the salmon, onions, and tomatoes.  Let all the goodness soak in and when I get home from work, I put some quinoa on, broil the salmon, and steam some veggies in the microwave.  It's the perfect meal for nights when we have plans after dinner because cooking it is a breeze.  We can eat and be out the door on time, but we still get a healthy, sit down dinner. Meals like that tend to be a little breathe of fresh air in the midst of an otherwise crazy schedule and a reminder that practical can still be classy.   

Medieterranean Salmon
Click here for a printable recipe! 

Ingredients:
4 salmon filets
2 cloves garlic, chopped
1/4 red onion, chopped
2 teaspoons dried rosemary
1 teaspoon oregano
1 teaspoon thyme
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup grape tomatoes, halved
2 cups cooked quinoa or rice for serving

Prep Time: 10 minutes
Cook Time: 12-15 minutes

Method: 

1. Place salmon in a shallow baking dish with a lid.  Whisk garlic, onion, spices, oil, lemon juice together.  Stir in tomatoes and pour over filets.  Cover and refrigerate for 8 hours.  

2. Turn broiler on high.  Remove lid and place salmon in oven and cook for 12-15 minutes or until salmon is done. Flesh will be pink and flakey. 

3. Serve immediately with quinoa or rice. 

 

Copyright © 2010-2013, Heather Kneisler, Cindy Wood, & A Sweet Simple Life.