My Spanish Kitchen: Fig-Wrapped Salmon Dinner

Harvest scallop squash, tomatoes, fresh herbs, and garlic from the garden.

Cut potatoes into bite-sized chunks.

Rough chop the fresh herbs and break up 2 to 3 heads of garlic into individual cloves, leaving the skins on.

Add the potatoes, garlic, and herbs to a bowl, then drizzle with extra virgin olive oil and season with salt and pepper. Toss gently to coat.

Pour the mixture into a baking dish and place it in the oven at 350 degrees for 30 minutes.

Prepare other vegetables by cutting up summer squash, zucchini, and bell peppers, then add them to the same bowl used for the potatoes, seasoning with salt, pepper, and more olive oil before tossing again.

Slice the salmon into individual portion-sized pieces.

Place a fig leaf shiny side down on the table, put a piece of salmon in the center, drizzle with olive oil, and season with salt and pepper.

Add chopped chives to the salmon, fold the fig leaf over the salmon, and secure it with a toothpick and twine.

When the potatoes have 12 minutes left, place the salmon bundles and all the veggies on a cookie sheet and put them in the oven at 350 degrees for 12 minutes.

Cut fresh tomatoes into wedges and dress them with olive oil, salt, and pepper.

Remove the salmon from the oven after 12 minutes, take off the twine, and serve.

Equipment Needed

Spice Level:

Dietary

Allergens