Garden Fresh Salmon & Baked Parmesan Potatoes

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I don’t eat enough salmon. Back when I was strictly pescetarian, I used to eat salmon twice a week. Now that chicken has entered my life, it’s more of a once a month thing. When salmon is cooked right, it’s delicious. Not all salmon tastes the same, so if you don’t like salmon because you tried it “once”, give it another shot! I didn’t like salmon the first time I tried it, or the second, but when my mom cooked it for me at home, I fell in love with it! Not to mention, salmons is SO SO SO good for you! I still use her style of cooking salmon. I’m not a huge fan of smoked or grilled salmon because I think it dries it out. I do like salmon when its finished on the grill with a blackened top, but the inside still needs to be moist. I like salmon baked and I like it pan-fried with olive oil.

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I had to say goodbye to my tomato plant the other night. I managed to get a couple tomatoes off during it’s last breath. I used one of the tomatoes for my salmon.

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I love buying my salmon at Earthfare. Their salmon is always fresh and never frozen, and its super inexpensive. At Harris Teeter or Whole Foods, a big fillet like this would be almost $22.00. Earthfare’s fillets were only $9.00.

Cooking salmon is really simple and you can flavor it so many different ways. I stick to my mom’s way.

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Ingredients: 1/2 lime, olive oil, parsley, tomato, 1 tablespoon low sodium soy sauce, 1 tablespoon brown sugar, 1 teaspoon garlic powder, parsley and sprinkle black pepper.

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Preheat oven to 350 degrees.
In a baking dish, coat it with olive oil.
Wash salmon under cold water and then rub a little bit of the olive oil over the salmon.
Massage the salmon with the brown sugar, soy sauce, and lime juice.
Sprinkle black pepper and garlic powder over the top.
Add sliced tomatoes, parsley, and lime to the top of the salmon.

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Baking times are all based on how big the salmon is and how your oven cooks. Keep an eye on the salmon. Feel the middle of the salmon and if it is slightly firm, it’s done! You don’t want an overcooked salmon!

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I served the salmon with delicious baked red potatoes. Red potatoes and sweet potatoes are my favorites in the potato family. These were super delicious!

Ingredients: 8-10 medium sized red potatoes, fresh parmesan cheese, garlic powder, parsley, black pepper, and sea salt.

The parsley is optional but I had a lot left over from the salmon, so I threw it in there so I wouldn’t waste it. I actually like baked and crispy parsley!

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Boil or microwave the potatoes to precook them. Once they are fork tender, slice them and add them to a pan with olive oil. Toss them in the sea salt, garlic powder, black pepper, parmesan cheese and parsley. I didn’t measure the ingredients, I just kind of threw it all together.

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I baked these for about 30 minutes at 350 degrees. Make sure to prepare these before the salmon because they take longer to cook. The outsides of the potatoes should be slightly brown, crunchy, and the parmesan cheese will be melted over the potatoes for a crispy finish!

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Dinner was ABSOLUTELY delicious!

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Comments

  • shanna

    making this on sunday!

    Reply to shanna
  • abby

    In LOVE with the striped pattern trapeze knit tunic dress but it’s sold out in a medium! ?? Will you be getting more soon??

    Reply to abby
  • isia

    Thank you! I need to try!

    Reply to isia
  • mookie

    Do you buy wild or farm raised salmon? Farm raised isn’t as hig in the healthy fats and usually has dye to make it pink. I have noticed that salmon is a lot easier to get wild than other fish

    Reply to mookie
  • Jill

    This looks delish. I love salmon and those potatoes look amazing!

    Reply to Jill
  • Mandy

    RIP…Tomato Plant..

    I will have to buy me some Salmon this weekend!!!

    Reply to Mandy
  • Aleah @ Their Fit Life

    Okay this recipe has definitely inspired me to get more fish in! For some reason I just never think of it when I’m at the grocery store..Costco has great individually wrapped fillets I may have to pick up. Beautiful pictures too 🙂

    Reply to Aleah @ Their Fit Life

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