Bev’s Mediterranean Salmon

Bev's salmon plated*?

At least once or twice a year, for the past 35 years , my friend Bev sends me a recipe in the mail (never email) that she absolutely knows I will love.  She is always 100% correct!  I have loved every recipe she has sent me, and they have over the years become “family favorites” that I make over and over.  From muffin recipes to pasta…from fish recipes to stews,  she “gets me.”  She knows what I like, and is willing to take the chance on a recommendation.  Food and Friendship is such a lovely combination.  For me, it means “love”……..the love of sharing; the love of caring.

I’ve been making Bev’s recipe for Mediterranean salmon for many years.  It’s easy enough for a quick mid-week meal, and yet elegant enough for entertaining. It looks beautiful when plated, and always receives enthusiastic “oohs and aahs” before it’s even been tasted. And the taste never disappoints. So often, a dish looks absolutely divine, and then your taste buds want to scream out in displeasure.  That won’t happen with this salmon.  You will enjoy every bite of the salmon with the delicately mingled flavors of tomatoes, olives, capers and zucchini.   It’s Mediterranean cuisine at it’s finest, which also means  it’s healthy.    The Mediterranean Diet has been touted by the medical  world as the best way to eat for your health and longevity.

So open a crisp bottle of white wine (or light red), and enjoy the “good life.”

I’ll be waiting with anticipation for my next recipe from Bev.  I believe it’s just about time.

Recipe:  serves 4

1/4 teaspoon  salt

1/2 teaspoon black pepper

4 (6 ounce) skinless salmon filets, about 1 inch thick  (I used one large piece of salmon)

Cooking spray  (or 2 TBSP olive oil, as I prefer)

2 cups cherry tomatoes, halved

1/2 cup finely chopped zucchini

2 Tablespoons capers, undrained

1 Tablespoon olive oil

1 (2 1/4 ounce) can sliced ripe olives, drained *** (I used a mixture of mediterranean olives and pitted them.  Please do this.   It’s worth it.  I also doubled the amount of olives)

  1. Preheat oven to 425 degrees.
  2. Sprinkle salt and pepper over both sides of the fish.
  3. Place fish in a single layer in an 11 x 7 inch baking dish, coated with cooking spray or *olive oil.
  4. Combine tomatoes and remaining ingredients in a bowl.  Stir to combine and spoon the mixture over the fish.
  5. Bake at 425 degrees for 22 minutes.

Bev's salmon recipeBev's salmon ingredientsBev's salmon salmonBev's salmon tomatoesBev's salmon zucchiniBev's salmon ingredients choppedBev's salmon pan1Bev's sa;mon pan2Bev's salmon plated*?




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