BAKED THYME LEMON SALMON WITH SAUTÉED ZUCCHINI AND TOMATOES

6 Mar

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It’s almost the weekend guys! And that makes me excited! What made my day even more exciting was eating this yummy plate of deliciousness 🙂

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I haven’t had a salmon meal in a while, and I mean a good few months because for some reason I got a little tired of it. I’m guessing it’s because I ate it quite frequently until my tastebuds decided it was time for a break. However, we have finally rekindled our relationship and we are happier than ever 🙂

Recipe: Serves 1

1lb wild salmon fillet
1 tsp. fresh thyme leaves (chopped)
1 organic thin lemon slice
1/4 tsp. Herbamere (or sea salt)
1/8 tsp cayenne pepper
1/8 tsp cumin
1 tsp organic Extra Virgin Olive Oil
1 organic zucchini (peeled)
1 tbsp. red onions (chopped)
1/2 cup organic grape tomatoes (sliced)

Preheat oven to 400°F and line a baking sheet with parchment paper.

Season salmon with spices and thyme, then place in a sealed bowl and let it marinate in the refrigerator for 15 minutes.

Place a skillet over medium heat and add olive oil. Sauté onions, zucchini, and tomatoes for slightly less than a minute, (you don’t have to season it since the salmon is already seasoned, but it’s also optional).

When ready, set aside. When salmon is ready, place it on the baking sheet and bake for 15 minutes.

Make your plate when ready and sprinkle some lemon juice on your salmon. Enjoy!

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