Heart of the Home: Fig Roasted Salmon

fresh figs

🥗Healthier: dried figs

💰Cheaper: apricots

Dried figs are lower in moisture but retain sweetness.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is a budget-friendly option with a tangy flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is a less expensive fat alternative.

Rinse the fig leaves and place a piece of parchment paper on a sheet tray.

Place the fig leaves on the parchment paper.

Slice the potatoes very thinly.

Drizzle about 2 tablespoons of olive oil into a pan of water with the sliced potatoes.

Add a little bit of salt and pepper to the potatoes and cover with a lid.

Cook the potatoes for about 10 minutes, keeping the lid on to prevent evaporation.

Prepare a fig salad by dicing black mission figs and removing their stems.

Add diced figs to a bowl with red onion, lime juice, and lime zest.

Season the fig salad with a little bit of salt and pepper and let it rest.

Check the potatoes, they should be done in less than five minutes.

Move the cooked potatoes onto the fig leaves on the sheet tray.

Place a salmon fillet on top of the potatoes, seasoning it with salt and pepper.

Preheat the oven to 450°F (232°C).

Roast the salmon in the oven for about 10 to 15 minutes, depending on the thickness of the fillet.

After 10 minutes, check the salmon and remove it from the oven when done.

Top the salmon with the fig salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens