Few dishes are as easy to prepare and as satisfying as salmon. The profound anti-inflammatory properties of Omega 3 fats, make this flaky, sumptuous meal rewarding in every sense of the word.
Since the fish bakes in the oven in a flash, we have a little extra time to prepare a really special side dish. I’ve only just recently discovered the glory of slow-roasted leeks. Lightly drizzled in olive oil, they’re crisp, tender and practically melt in your mouth.
Preheat the oven to 400 degrees F while you prepare the leeks.
Chop the dark green tips and the ends off of the leeks and slice in half lengthwise. Peel the layers apart and rinse them thoroughly. Pat them dry and place in a roasting pan.
Drizzle with olive oil and sprinkle with sea salt and fresh ground pepper. Stir to coat.
Put the leeks in the oven and set a timer for 20 minutes.
While the leeks are roasting, rinse the salmon, pat it dry and place on a foil-lined pan.
Chop one or two sprigs of fresh fennel (or enough to fill about 3 Tbs) and chop 1/2 of the the bulb finely.
Mince the garlic and mix it with 1 Tbs of olive oil, the fennel, salt and pepper in a small bowl. Spread this mixture on the salmon and wrap the foil around the fish.
Once your timer goes off, open the oven to stir the leeks. Return them to the oven and put the salmon in the oven too. Set the timer for 25 minutes.
This is an absolutely killer comfort food for winter. Dually so, as it’s a comfort to know the fresh herbs, healthy oils nutrient-packed fish and veggies do your body so much good.
Do you like salmon? What are your favorite benefits it provides or your favorite ways to prepare it?
- For the Salmon:
- 1 Lb wild-caught fresh salmon.
- 1 clove of fresh garlic, minced.
- 3 Tbs fresh fennel, chopped.
- 1 Tbs organic extra virgin olive oil
- For the Leeks:
- 2 Hearty leeks (Light green and white parts only).
- 1 Tbs Tbs organic extra virgin olive oil
- Sea salt and pepper
- Chop the deep green ends and the rooted tip from the leeks.
- Slice the leeks in half lengthwise and peel each layer apart. Rinse thoroughly.
- Pat them dry and lay them in a roasting pan, drizzle with oil and, sprinkle with salt and pepper and stir to coat.
- Put the leeks in the oven and set the timer for 20 minutes.
- Rinse the salmon, pat dry and lay it on an aluminum foil-lined pan.
- Chop one or two fresh sprigs of fennel, or enough to fill 3 Tbs.
- Mince the garlic.
- Mix 1 Tbs oil, chopped fennel, minced garlic, salt and pepper in a small bowl.
- Spread on the salmon and wrap the foil around the salmon, forming a little pouch with the ends pinched shut.
- When the timer goes off, open the oven to stir the leeks and put the salmon in the oven.
- Set the timer for 25 minutes.