**I was given a complimentary box of McCormick spices but all opinions in this post are strictly my own.
I enjoy fish for dinner, especially salmon. I grew up eating salmon, trout, halibut, and shrimp but it was a rare occasion, usually only if we were eating at a restaurant. Me, the child, who ordered hamburgers at a Chinese restaurant was happy to order fish when it was available. Halibut often with tarter sauce, now I will have to admit I might have loved the tarter sauce or the cocktail sauce for shrimp more than the fish itself but the sauces did start me on a road of appreciating a good fish fry or bake.
4 salmon fillets
3 TBS olive oil, divided
1/2 tsp salt
1/4 tsp pepper
For tomato salsa:
3-4 large roma tomatoes, diced
2 TBS finely chopped red onion
2 TBS chopped fresh basil
1 TBS olive oil
1/2 TBS lemon juice
1/2 TBS minced garlic
1/2 tsp salt, to taste
1/4 tsp pepper, to taste
1 TBS balsamic glaze
- Preheat the oven to 400 F.
- Season each portion of salmon with a drizzle of olive oil (use 2 TBS), then sprinkle with salt, and black pepper on all sides.
- Place the salmon, skin side down, on a baking sheet and cook for 12 to 15 minutes, or until it reaches an internal temperature of 135 F.
- While the salmon is cooking, in a small bowl, mix the diced tomatoes, red onion, basil, olive oil, lemon juice, garlic, salt and pepper. Set it aside.
- Remove the salmon from the baking sheet. Top each portion with tomato mixture, and balsamic glaze. Serve hot.
bblad says
These spices look so good! I’m not way into seafood but this salmon looks delicious!