If you know me, you know I love salmon. If I had to choose one food to eat for the rest of my life, it would be salmon. Gravlax, smoked, cured, grilled, baked, I’m not kidding when I say that I eat salmon almost every day of the week. Honestly, my name should be Salmon Soleil. I digress. So now presenting my first of many salmon recipes: baked salmon with blistered tomatoes.
Growing up, I ate so much salmon that my dad (bless his heart) used to buy 1,400 pounds of salmon a YEAR just for my two parents and myself. Do the math, that’s a lot of salmon. And to this day, I still love it just as much. So it goes without saying my first recipe would be salmon. My favorite salmon is Pacific Northwest King Salmon on the charcoal BBQ that my dad makes, but there are many other ways to make it when you don’t have a BBQ. To get those healthy omega-3s, I prefer fattier cuts of salmon like Atlantic or steelhead salmon to sockeye or coho that have denser and less fatty tastes. If resources allow, buying wild salmon or salmon from a local farmer’s market is the way to go!
Cooking a delicious meal does not have to be difficult, as proven with this three-ingredient recipe using salmon, slivered almonds, and tomatoes. Baking the salmon makes the salmon tender while also blistering the tomatoes for a savory combination, topped with the crunch of toasted almonds. If you’re not familiar with cooking salmon, this baked salmon with tomatoes and almonds is a simple way to start and easy to make regularly!