Wednesday, March 25, 2015

NEW RECIPE: Italian Baked Salmon with Tomato-Stewed Greens

© Constantine William Spyrou
Being in college at times can be extremely stressful (this is my lame excuse for not posting in over a month). However, spring break can be one of the most relaxing times because of time spent with family, friends, and a chance to let cooking be something fun and casual again rather than rushed! This is a recipe that is definitely inspired by meals that my mom makes, and even uses her method to make the perfect salmon.

Since my mom unfortunately can no longer eat fish, she passed the technique of how to make it on to me so I can try it out, and it works wonders! This particular baked salmon uses a Italian blend of seasoning and spices, and is served with an awesome side of sauteed spinach and arugula cooked with some tomato puree. It's an amazing combination that you have to try! 

Recipe serves up to 4 people.


4 cloves minced garlic
1 2 pound salmon filet, boned (but skin on)
Salt and pepper to season
1/4 cup avocado oil, plus 1 tbsp for frying
1 tbsp dried parsley
1 tbsp dried oregano
1/2 lb spinach
1/2 lb arugula
1/2 cup tomato puree


1. Preheat your oven to 400 degrees F.

2. Line a baking sheet with parchment paper and place the slamon filet on top. Cover with salt, pepper, 2 cloves of the garlic, the parsley, the oregano, and then finally the quarter cup of avocado oil.

3. Top with a second sheet of parchment, and fold into each other to make a parcel. Use metal skewers to hold the parchment package together, then bake for 18 minutes. Let rest after cooking.

4. Add some avocado oil to a saute pan on medium heat. Place in the remaining 2 cloves of garlic, lightly season, and cook for about 30 seconds.

5. Add in the spinach and arugula along with a little more seasoning. Stir well to keep the garlic from burning and cook for about 3 more minutes until all of the vegetables have wilted.

6. Add in the tomato puree and stir well to combine. Cook down for about a minute, then serve! The salmon and greens both go well with steamed rice.

This dish, once you get the parchment parcel down, is incredibly easy to pull off and quick, making it a great for parties and get-togethers! The fish is incredibly moist and tender because it gets to steam in the parchment, like a healthier version of a salt crust. The richness of the spinach and tomato also adds a great backdrop to the silky, intense salmon flavor.

I hope you enjoyed this recipe! Let me know what you think and what you would change. If you make this at home, let me know how it turns out! Enjoy! =) 

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