Garlic Parsley Roasted Salmon

Salmon is my favorite fish and my favorite fish to cook.  I especially like it roasted.  It comes out perfect, every time.  (If you like roasted salmon, you could also try Cilantro Lime Salmon or Rosemary Roasted Salmon and Tomatoes).  The thing with roasted salmon however, is that you have to turn on the oven.  It's been so hot in Philly lately that I haven't wanted to turn on the oven, even with the air conditioning on.  Today it was much cooler and I thought I could afford to turn the oven on for a half hour.  It was worth it!
This salmon is simple with butter, garlic, and parsley and a touch of lemon.  How could you go wrong with those ingredients?  Yum!
I made tomato and arugula risotto as a side dish and it was a perfect meal!

Garlic Parsley Roasted Salmon

Garlic Parsley Roasted Salmon

Ingredients:
10 oz salmon fillet, cut into two pieces
2 Tbsp. melted butter
3 cloves garlic, finely minced
1 tablespoon fresh parsley leaves, chopped
Pinch of salt
1 tsp. lemon juice
1/8 tsp. black pepper

Preparation:
Preheat oven to 400.
Line baking sheet with parchment paper and place salmon on baking sheet.
Combine butter, garlic, parsley, salt, lemon, and pepper in a small bowl.
Use the back of a spatula and spread the butter mixture onto the salmon.
Bake for 12 minutes.
Enjoy!

Recipe adapted from Rasa Malaysia

Cilantro Lime Salmon

Ever since Matt came back from Santa Fe, he has had a hankering for salmon; Santa Fe is not a hot bed for seafood, you know, being in a desert.  I came across this recipe from Closet Cooking, a blog I've been following for a long time and thought it sounded perfect!  I did not realize however, that my cilantro had gone bad, so this is a little sparse on cilantro, I had to scavenge around for a few good leaves.  Oh well!
I paired this with Tex Mex Sweet Potato Salad and it was a great meal!

Cilantro Lime Salmon

Cilantro Lime Salmon

Ingredients:
2 Tbsp. oil
1 lime, juice and zest
2 Tbsp. cilantro, coarsely chopped
2 cloves garlic, minced
salt and pepper to taste
1 lb. salmon, either one big filet, or split into 2

Preparation:
Preheat oven to 400.
Combine oil, lime juice and zest, garlic, cilantro, salt, and pepper.
Rub oil mixture on salmon and place on a foil-lined baking sheet.
Bake for 10-15 minutes, or until salmon is cooked to your liking.
Enjoy!

Recipe adapted from Closet Cooking

Mexican Spice Crusted Salmon

I love salmon.  I could live everyday on salmon, with an occasional steak thrown in.  After coming back from New Mexico, I have had a craving for fish, as evidenced by my fish tacos... I have also had crab cakes and I even had crab cake eggs benedict for brunch today, I can't get enough!  Perhaps it's because being in the desert for a month has left me with a hankering for it.  Perhaps it's because salmon was super on sale today.  Whatever the reason, this salmon was yummy!
The best thing about this spice rub (besides the fact that it's yummy!) is that because it's equal parts of everything, it's easy to half to make a dinner for one, or double for a dinner for four!

Mexican Spice Crusted Salmon

Mexican Spice Crusted Salmon

Ingredients:
2 salmon filets
1/2 Tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. paprika powder
1/2 tsp. onion powder
1/2 tsp. black pepper
Avocado (optional)
Pickled Onions (optional)

Preparation:
Combine salt, coriander, cumin, paprika, onion powder, and pepper in a small bowl.  Pat on the outside of the salmon.  Keep in the fridge for 30 minutes.
Take salmon out of fridge.
Heat a medium skillet over medium heat.  Add oil.
When oil is hot, add salmon.
Cook skin side down (if you filets have skin) for 4 minutes.  Flip and cook an additional 4 minutes.
Top with avocado and pickled onion, if you wish!
Enjoy!

Recipe adapted from Laylita's Recipes

Rosemary Roasted Salmon and Tomatoes

Today I splurged and cooked salmon, it was very fancy... though when I told the kids at school, they told me in fact, that I was not fancy because they had salmon all the time; such is the problem with working at a private school.  Alas, my fancy meal was delicious!   I bought salmon filets without skin, which is probably the best way for this recipe.  If you do have skin-on filets, either take it off or you should quickly crisp up the skin in a frying pan before putting it in the oven.  (No one wants flabby skin.)
I took a few liberties with this recipe, as I don't have fresh herbs, but it turned out great!  The original recipe also called for thyme instead of rosemary, but I thought with the tomatoes, I would go a little more Italian than the recipe said, but I suppose that's why this is my recipe instead of the original!

Rosemary Roasted Salmon and Tomatoes 

Rosemary Roasted Salmon and Tomatoes 

Ingredients:

1/2 pint grape tomatoes
1 tsp. dried rosemary
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
2 (6 oz.) salmon filets, no skin

Preparation:

Preheat oven to 425. Line a rimmed baking dish with foil.
Toss tomatoes, 1/2 tsp. rosemary, olive oil, and 1/8 tsp. salt and pepper on baking pan.  Roast 10 minutes.
Remove from oven.  Push tomatoes to one side.  Add salmon.  Sprinkle with remaining salt, pepper, and rosemary.  Roast 10 minutes, or until salmon is cooked through.
To serve, spoon tomatoes over salmon.
Enjoy!

Recipe adapted from The Woman's Day Everyday Cookbook