January 19, 2017 by Marc Halpern
What To Eat Series
Salmon with roasted tomato, onion, artichoke, and a slice of bread
I ran out of tin foil. Usually, when cooking salmon, you want it to be mostly covered so that it doesn’t dry out. I decided to cover it with onions, and it came out awesome.
Heat the oven to 375
Thinly slice 2 onions for a 1lb filet of fish.
Set fish in a pan, cover lightly with olive oil, and set the onions on top trying to cover as much as possible.
Put cherry tomatoes on the pan with the fish, coat with olive oil and add italian spice blend.
Cook for about 15-20 minutes, and it’s all done. You’ll see the white fat goblets start to come out of the fish flesh, and it should turn from dark pink to light pink.
For the artichoke, just boil and cover for about 15-20 minutes. Peel away the leaves and as you get closer to the center there will be more “meat” at the bottom of each leaf. Once you get to the heart, cut away the fluffy stuff and enjoy. My wife enjoys it with a little bit of spicy mayo.
For my starch, I went with a slice of bread. But a potato, cup of rice, or quinoa would work great.