I’ve probably been a seafood lover since I was in my mom’s tummy. My family had a house on the beach about 50 minutes away from my home town. My parents started taking me there from the time I was just a few days old! That’s where we celebrated my baptism, birthdays, Christmases, and every imaginable holiday. I ate all types of seafood. Including shrimp, all kids of fish (except salmon), clams, oysters, scallops, and even manta ray! Seafood is a must eat in my home.
Since I’m such a seafood lover, I should have more seafood recipes in this blog right? I have a few shrimp ones but not many with fish :(.
My cousin was asking me the other day if I had a fish recipe and to my dismay I realized I only have one salmon recipe!!! (see my blackened salmon tacos recipe. Yum!). I think it’s time to change that don’t you agree?. I will be adding more seafood recipes soon. The good thing about this recipe is that it can be used for any kind of fish. If it’s a thinner fish, I would lower the cooking time (about 5 to 7 minutes) but the method should still be the same. Enjoy!
- 3 to 4 (5 ounces each) salmon fillets
- 2 teaspoons olive oil plus 2 tablespoons
- Salt and freshly ground black pepper
- 1 cup grape tomatoes, cut in halves
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Preheat the oven to 400 degrees F.
- Place salmon in a baking dish and brush with olive oil. Sprinkle with salt & pepper to taste.
- In a medium bowl, add the tomatoes, shallots, 2 tablespoons of olive oil, lemon juice, oregano, thyme, salt and pepper. Mix well.
- Spoon the tomato mixture over the salmon.
- Cover with aluminum foil and bake until the salmon is just cooked through, about 25 minutes.
- Serve right away & enjoy!