A quick romp in an olive oil-based marinade for as little as 30 minutes, a brief stint in a hot oven, and dinner is served! If desired, serve with the Braised Fennel and Lentils. Rice or couscous work well with the salmon, too.
Ingredients
- 1 1/2 pounds salmon fillets, skin off Coarse salt (kosher or sea)
- Freshly ground black pepper
- 1 1/2 teaspoons dry oregano
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 4 garlic cloves, peeled and minced
- 15 basil leaves, sliced into ribbons
- 6 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 2 red bell peppers, stemmed, cored, and thinly sliced
- 2 shallots, peeled and thinly sliced
Directions
Step 1
Pat the salmon fillets dry and remove any pin bones with kitchen tweezers. Season on both sides with salt and pepper.
Step 2
Place the fillets in a glass baking dish large enough to hold them. Combine the oregano, coriander, paprika, minced garlic, basil, olive oil, and lemon juice in a small bowl and whisk to mix. Pour over the fish, gently turning the fillets to be sure the fish is evenly coated with the marinade. Cover and marinate, refrigerated, for 30 minutes to an hour.
Step 3
Heat the oven to 425°F.
Step 4
Arrange the bell peppers and shallots in the bottom of a 9×13 baking dish. Place the salmon fillets on top and pour the marinade over them.
Step 5
Bake for 15 minutes or until the fish is done and flakes easily when pressed with a fork.
Serves 4 — Recipe adapted from themediterraneandish.com