Need another quick meal? Try this teriyaki salmon (made in 20 minutes) and for the days when you need a meal made pronto, look no further than this 8-minute baked salmon! This meal is perfect in summer but can be eaten whenever you have a beautiful piece of salmon and a handful of ripe tomatoes just begging to mingle together. For the salmon + tomato salsa:
Salmon: You will need 4 pieces of salmon for this recipe, ideally they’re cut into similar sized pieces so that they can bake evenly. Cherry tomatoes: For your salsa, you will use cherry tomatoes to give a beautiful sweetness to the dish. Onion: Mince 5 tablespoons of onion. Seems like an odd amount, however, you will use 4 tablespoons when you roast the tomatoes and add the remaining tablespoon raw to the roasted tomato salsa. Olive oil: You’ll need 3 teaspoons of olive oil divided, some for the salsa while roasting the tomatoes, and some for the salmon. Sea salt: This will help bring out the flavor of the tomatoes while they’re roasting – yum! Coconut sugar: You’ll incorporate the sugar (coconut or brown sugar) into the rub for the salmon. This is what gives that wonderful smoky-sweet balance to the dish. Spanish paprika: This is also called smoked paprika or pimenton. This adds the smoky taste to the meal. Smoked paprika can come in hot, sweet, or bittersweet varieties, so if you want to add some heat to the dish, you can pick up the hot kind. Fresh thyme, basil leaves, & tarragon: This fresh herb blend will be used in the tomato salsa to add freshness and brightness. It will combine well with the sweet roasted tomatoes.
For the salad:
Apple cider vinegar: This will be one of the base ingredients to make the vinaigrette for the salad. The acid from the vinegar will balance the olive oil. Honey: Add 1 tablespoon of honey for a sweet taste that also give the dressing a sticky consistency to stick to your lettuce. Balsamic vinegar: Just 1 teaspoon of balsamic adds some tart, sweet, molasses-like flavors. Dijon mustard: For a nice sharp bite, add ½ teaspoon of dijon to the dressing. You can use regular yellow mustard if you don’t have any dijon in your kitchen. Olive oil: The second base ingredient in any vinaigrette; olive oil adds some healthy fat to your salad. Sea salt & pepper: A pinch of each will do to season the salad. Lettuce: The beauty of this salad is in its simplicity. It’s just the lettuce (of your choice) + the salad dressing to complete your baked salmon meal.
Roasted Fennel Black Garlic Soup Potato Croquettes Spicy Sweet Potato Fries Pesto Tortellini Salad Sauteed Green Beans Julia Child’s Chocolate Mousse
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal!
