A few months ago I tried this delicious salmon recipe. From then on I have been looking for other variations. I have tried a few more that are worth making again and will share with you as the weeks go by. This is my favorite salmon recipe so far and I actually make it quite frequently. What I have come to discover is that cilantro and salmon are a perfect match!
2 salmon fillets
1 large or 2 small garlic cloves
1 cup cilantro
2 tbsp. olive oil
2 tbsp lime juice
a dash of salt
1 large tomato, chopped
Preheat oven to 400 degrees. Add garlic, cilantro, olive oil, lime juice, and salt to food processor. Blend until creamy. I could never get mine to a creamy paste probably due to the quality of my food processor. It is not really a processor that I have, but more like a food chopper. Next, line a baking sheet with foil or parchment paper (I use parchment) and grease with olive oil. Place the salmon fillets on the baking sheet. Spread the cilantro pesto on the salmon fillets, sprinkle with salt and pepper, top with chopped tomatoes, and drizzle a little olive oil on top. Bake for 15 minutes. Serve with white rice and roasted broccoli (recipe follows.)
Source: The Fresh Market
I love the Fresh Market. There I can always find arugula which my husband and I love and cannot seem to find at any other supermarket around here. They also have calamari (squid) that is cleaned and cut into rings. That saves me a trip to the Asian market.
Line a baking dish with parchment paper. Wash broccoli and arrange on baking sheet. Drizzle olive oil on top. Sprinkle with salt and pepper. Bake at 400 degrees for 15 minutes. I bake both the salmon and broccoli on the same baking sheet. I love broccoli this way better than steamed. Donia and Adel introduced me to this method and since then that is the only way I serve broccoli. I shared this recipe with my mom and her comment shortly after trying it was, "Tamer wants roasted broccoli every night!"