Oven roasting in the Summer heat - a salmon dish to keep you fresh
Stupid as it may seem, I've been turning on my oven a lot, despite the heat. Dunno what gets into me, but I have been craving roast tomatoes like a mad woman, and I am indulging in that crave as much as I can. I normally love roast vegetables of any sort - potatoes, sweet potatoes, carrots, squashes, courgette, tomatoes, onions, garlic, you name it - and I am not averse to smacking a tray loaded with these goodies in the oven and then have the veggies thrown in a salad.
But I am also a huge fan of oven roasted fish, and salmon tends to be king when it comes to it. I could go for any fish, really, just toss it in some olive oil, dill, chives, lemon, salt and pepper and roast, I'm happy with that, but sadly, husband does not care for roast fish unless it's salmon or salted cod, so... I go for salmon more often than not because cod tends to beg for huge amounts of olive oil and I tend to gag at huge amounts of olive oil!
I'll tell you honestly, this dish has been repeated plenty of times around this place lately, it is so easy and so good, and to me this kind of sounds like Summer, you know? A good chunk of salmon, a couple of cloves of garlic - well, not just a couple but a ton! - ripe tomatoes and that's dinner ready for you. Something light, something easy and that will let you feeling comforted but not heavy nor drowsy like those Fall and Winter roasts that tend to be a staple here at my home. I do tend to eat a lot of roasts, any time of the year, I notice now! But it's so easy and convenient and fulfilling!
For this pretty dish I used:
- half one salmon, minus the head - medium sized
- 350 gr cherry tomatoes
- a couple of small, young onions
- half a bulb of garlic
- a small bunch of fresh chives or a sprinkle of dried
- salt, pepper, dill, lemon zest, dried parsley, olive oil - to taste