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


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


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.


Kevin’s Simple Kamaboko Salad

I have been on a big seafood salad kick, you know the stuff you buy at the grocery store made from imitation crab? Well I decided, “HEY! Why don’t I come up with my own recipe and save some cash in the process?” So I tried several different experiments and this was the one that worked out the best! I also decided not to name it Seafood Salad, because that name just isn’t accurate. Imitation crab is a Japanese form of Kamaboko, in which Surimi (a Japanese method which uses pulverized white fish) is combined with other ingredients to create something that resembles snow crab meat in appearance and in taste.


1 lb Imitation Crab, shredded
3 tbsp Mayonnaise
2 stalks Celery, chopped fine
1 small Onion, chopped fine
1 tsp Vinegar
1 fresh Lemon, juiced
1 tsp fine ground pepper
1 tsp Garlic Powder
2 tbsp dried Tarragon leaves


1. Combine the shredded imitation crab and all other ingredients in a large bowl. Mix thoroughly.

2. Cover with foil and refrigerate for at least 1 hour before serving. Tastes better if left to chill for more than an hour.



  • Place a tablespoon of the salad on an 8″ warmed flour tortilla, add shredded lettuce and tomato slices and roll into a wrap.
  • To make it into a real SEAFOOD salad, add cooked Shrimp, chopped into bite size pieces. May require a little more mayo.
  • Add a tablespoon (or to taste) of Old Bay Seasoning to make the salad more Maryland style.
  • If you want to spend the money, replace the imitation crab with real Snow Crab meat – just remember you need 1 lb of MEAT, not 1 lb of the crab legs…so yeah that’s a lot of snow crab legs.