A Squared: What's For Dinner Wednesday: Kalamata & Lemon Roasted Salmon

Wednesday, February 5, 2014

What's For Dinner Wednesday: Kalamata & Lemon Roasted Salmon

If you have stopped by A Squared before, you may be aware that I'm a big fan of Giada de Laurentiis. I love that her recipes range from the approachable to the complex and from traditional Italian to modern Californian cuisine. I have worn out all of her cookbooks and then my husband gave me her newest book Giada's Feel Good Food for Christmas-- the perfect time to receive a book full of healthy delicious recipes, right?

I'm a huge fan of salmon, which is good since it is one of the few seafoods that we can keep in our regular dinner rotation due to my husband's bizarre allergies. When I was looking for a lighter dinner to make recently, I came upon a recipe in Giada's Feel Good Food that sounded perfect. I changed it up and incorporated some flavors that I prefer: Kalamata olives instead of capers and white wine for Marsala and it was perfect-- briny from the olives, tangy from the wine and lemon, with the robust flavor of rosemary. We also baked ours in foil packets (because it is freezing outside) instead of grilling, per Giada's instructions.

I served the salmon with a side of roasted broccolini and a simple brown rice pilaf. I will share that recipe with you tomorrow.

  • 2 salmon fillets
  • 2 Tbs. extra virgin olive oil, divided
  • Kosher salt and black pepper, to taste
  • 1/2 Tbs. fresh rosemary leaves, chopped
  • 2 (1/4-inch) slices of lemon
  • Juice of half a lemon
  • 1/4 cup dry white wine
  • 2 Tbs. Kalamata olives, pitted and chopped

Preheat oven to 400 degrees.

Roll out a large sheet of aluminum foil (large enough to fold over and fully enclose the two salmon fillets) on a rimmed baking sheet.  Coat the center portion of the foil with about 1/2 Tbs. of olive oil and place salmon fillets on top of it.

Brush the remaining oil on top of each piece of salmon and season with salt, pepper, and rosemary. Top each fillet with a lemon slice and pour lemon juice and wine over the top, folding up edges of foil to trap the liquid. Sprinkle olives evenly over the top and fold foil up tightly to enclose the salmon.

Roast in the oven for 25 minutes or until salmon is cooked through.

Derived from original recipe in Giada's Feel Good Food by Giada de Laurentiis.

Looking for another salmon recipe? Try this Pan Seared Cajun Salmon with Broccoli Slaw!

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