Took a recipe and made some simplifications. Healthy and easy.
[ At the Grocery Store ]
1. Two pieces of 6-oz portioned skinless salmon from the seafood counter ($8)
2. A box/bag 12-oz of cherry tomatoes ($4)
3. A small onion ($1)
4. A bunch of Italian parsley ($1)
5. A small lemon ($1)
[ Direction ]
1. Pre-heat oven to 400F
2. Make a 10" x 10" baking dish out of aluminum foil (fold the sides and corners to keep the juices in), then set it on a baking pan (to transport the dish easily without having to do dishes afterwards)
3. Halve all the cherry tomatoes and spread in baking dish
4. Halve the onion, then very thinly slice the halves. Break up the onion slices by hand and spead in baking dish
5. Take the parsley bunch and thinly chop until you have about 1/2 cup worth. Spead in baking dish.
6. Coat with olive oil, salt and pepper to taste, and mix the ingredients.
7. Bake for 5 min
8. Rinse salmon and pat dry with paper towel
9. Make space in the baking dish and lay in the salmon
10. Add juice of half a lemon over salmon
11. Salt and pepper over salmon
12. Bake for 10 min
13. Cut 6 very thin slices from the other lemon half
14. Chop about another 1/4 worth of parsley
15. To serve, use a spatula to transfer salmon to plates
16. transfer the tomato, onion, parsley and place on top of salmon. Do this slowly to make the tomatoes stay on the salmon
17. Pour the juice from baking dish over the plates
18. Garnish with lemon slices and parsley
19. Add another little squeeze of lemon
[ Stats ]
- Serves: 2
- Ingredient cost: $15
- Prep time: 10 min
- Bake time: 15 min
- Clean up time: 3 min
- Calorie: 275 per serving
