Mediterranean-Style Baked Salmon with Roasted Asparagus | The Fab Four Kitchen with Kelly LeVeque

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese is lower in fat and adds a tangy flavor.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: tilapia fillets

Tilapia is more affordable and still provides a mild flavor.

Add 2 to 4 teaspoons of extra virgin olive oil to the baking sheet.

Thinly slice an entire shallot and add it to the baking pan.

Add 4 to 6 minced garlic cloves to the baking pan.

Add 2 cups of cherry or grape tomatoes to the baking pan.

Add 1/4 cup of Kalamata olives and a pinch of salt to the baking pan.

Mix the ingredients in the baking pan with 1 to 2 tablespoons of white wine vinegar.

Place the baking pan in a preheated oven at 400°F (200°C) for 15 to 20 minutes until the tomatoes are jammy and sweet.

Break the ends off the asparagus and place them on a stainless steel roasting pan.

Drizzle olive oil and sea salt over the asparagus and set aside.

Season the salmon with salt, pepper, and optionally smoked paprika, cumin, and coriander.

After 15 minutes, make room in the baking pan for the salmon and add it in.

Add the asparagus to the oven with the salmon for another 15 minutes.

Prepare fresh herbs by rinsing, removing stems, and wrapping them in a dry paper towel to keep them fresh.

Chop the prepared herbs (Italian parsley, basil, dill) and sprinkle them over the dish before serving.

Plate the salmon on top of the roasted vegetables and spoon the sauce over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens