Roasted Salmon with Tomatoes
Roasted Salmon with Tomatoes a la bruschetta style. A mixture of fresh herbs, tomatoes, and coconut oil topped the salmon steaks and roasted to perfection.
Ingredients
- 2 Salmon Steaks – about 8 ounces each
- ½ lemon or lime
- Black pepper to taste
- 4 garlic cloves chopped finely
- 2 scallions chopped finely
- 2 teaspoon thyme leaves only
- 2 tablespoons fresh parsley chopped finely
- 4 tablespoons coconut oil
- 1 tablespoon Pikliz
- ¾ teaspoon salt
- 1 cup diced fresh tomatoes seeds removed
- 1 teaspoon ground toasted fennel powder
Instructions
- Preheat oven to 415 degrees, Fahrenheit. Remove any scales on the salmon steaks. Rub and squeeze the lemon/lime half on each of the steaks and rinse quickly with cool water. Pat dry and set aside. In a bowl, mix the remaining ingredients and set aside.
- Butter the inside of a shallow baking dish. Season both sides of the salmon steaks with black pepper and place in the baking dish. Divide the spices mixture and top each steak.
- Bake, uncovered, at 415° for 25 - 30 minutes or until the salmon steaks flakes easily with a fork.
- Serve with steamed vegetables or a salad.
Notes
Substitute coconut oil for olive oil or grapeseed oil.
Nutrition
Serving: 1grams
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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