Mediterranean-style Salmon with Vegetables

Okay, I just fixed this for the first time today and holy crap this is the best salmon dish I have ever had!! Not only that it’s super easy to make…well maybe just easy – but super easy for me.

Mediterranean-style Salmon with Vegetables

Prep Time: 8 mins
Cook Time: 22 mins

Makes 4 servings

= INGREDIENTS =

1/4 tsp Garlic Salt
1/4 tsp Black Pepper
2 tsp Italian Herbs
4 Salmon Filets (single serving size)
2 cups Cherry Tomatoes, halved
1/2 cup Zucchini, finely diced into cubes
2 tbsp Capers, undrained
1 tbsp Olive Oil
15-20 Kalamata Olives, sliced

Cooking Spray

= DIRECTIONS =

1. Preheat oven to 425 degrees F.

2. Sprinkle salt, pepper and a 1/2 tsp of the herbs over front and back of the fish.

3. Place fish into an 11×7″ baking dish, coated with cooking spray.

4. In a bowl, combine tomatoes, zucchini, capers, olives, olive oil and 1 tsp of the herbs. Stir well.

5. Spoon the vegetable mixture over the fish and then bake for 22 minutes or until fish flakes easily with a fork.

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Greek Salad

Here’s another great recipe, this time for lunch – or anytime really. This is a great, easy to make, salad that tastes great.

Greek Salad

Greek Salad

Greek Salad

Prep time: about 15 minutes
Makes 6 servings

= INGREDIENTS =

3 large ripe tomatoes, chopped
2 cucumbers -or- 1 large cucumber, peeled and chopped
1 small red onion, chopped
1/4 cup olive oil
4 tsp lemon juice
1 1/2 tsp dried oregano
1 cup Feta cheese, crumbled
6 Greek (Kalamata) olives, pitted and sliced in half

Salt and Pepper to taste.

= DIRECTIONS =

1. In a shallow bowl, combine tomatoes, cucumber and onion, toss to mix.

2. In a small bowl, combine the olive oil, lemon juice, oregano, salt and pepper (to taste), stir well.

3a. If you’re just preparing a single serving for yourself, place a serving of the tomato, cucumber and onion mix into a bowl or on a plate, sprinkle with the olive oil, lemon and oregano dressing, top with a handful of Feta and the olives.

3b. If you’re serving this to a group of people, sprinkle the entire salad with the dressing and top with Feta cheese and olives.

Serve.

Flounder Mediterranean

Well, it’s been a while since I posted anything here. So here’s a new one for you and it’s friggin amazing!

Flounder Mediterranean

Flounder Mediterranean

Flounder Mediterranean

Prep time: 15 minutes
Cook time: 30 minutes

Makes about 4 servings

= INGREDIENTS =

5 fresh Roma (plum) tomatoes
2 tbsp Extra-Virgin Olive Oil
1/2 red onion, chopped
3 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried parsley
24 Greek (Kalamata) olives, pitted and chopped
1/4 cup white cooking wine
1/4 cup capers
1 tsp lemon juice
12 fresh basil leaves, chopped
3 tbsp grated Parmesan cheese
1 lb of fresh Flounder Fillets
1 box whole grain Penne pasta

= DIRECTIONS =

1. Preheat oven to 425 degrees F.

2. Cook Penne pasta according to directions on the package (al dente).

3. Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.

4. Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.

5. Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.

5. Bake 12-15 minutes in the preheated oven, until fish is easily flaked with a fork. Remove from oven and allow fillets to sit for 5 minutes to cool.

Serve over Penne Pasta.