This recipe from allrecipes.com is healthy, fast, tasty and baked on a single baking sheet. Place salmon and vegetables on the sheet pan and drizzle with a lemon-maple-garlic-cumin sauce. Bake until the salmon is just cooked through and the vegetables are tender. Serve with additional sauce.
Avoiding Additives and Preservatives
Use freshly squeezed lemon juice and pure maple syrup. Check the hot pepper flakes and cumin to make sure they don’t contain colour or anti-caking agents.
Place ingredients on baking sheet and drizzle with sauce
Sheet-pan salmon and bell pepper dinner
Ingredients:
2 tablespoons (30 ml) olive oil
4 (3 ounce/85 g) fillets salmon fillets
2 red bell peppers, chopped
1 yellow bell pepper, chopped
1 onion, sliced
Sauce
6 tablespoons (90 ml) lemon juice
3 tablespoons (45 ml) olive oil
2 tablespoons (30 ml) water
1 tablespoon (15 ml) maple syrup
5 cloves garlic
1 ½ teaspoons (7.5 ml) salt
1 ½ teaspoons (7.5 ml) red pepper flakes
1 teaspoon (5 ml) ground cumin
½ bunch fresh parsley, chopped
1 lemon, sliced
Preparation:
Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons (30 ml) olive oil or cover the pan with non-stick aluminum foil.
Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
Combine lemon juice, 3 tablespoons (45 ml) olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
Serve with lemon slices and remaining sauce. Serves 4.
From allrecipes.com
This recipe from allrecipes.com is a lovely way to cook fish. Sauté onions, garlic and tomatoes. Stir in wine, olives, capers and hot pepper flakes. Bring to a simmer and add the fish. Cover and gently simmer for about 10 minutes, or until the fish is just cooked through. Remove fish, add butter to the sauce, simmer for a few minutes, stir in cilantro and serve the sauce over the fish. I used branzino fillets, but you could use any firm whitefish.
Avoiding Additives and Preservatives
I used a white wine from Frogpond Farms that had a sulfite level of less than 10 parts per million. I used President’s Choice garlic stuffed green olives and Unico capers—both are additive-free. Check the hot pepper flakes and the butter to make sure they don’t contain colour.
Sauté onion, garlic and tomatoes before adding fish.
Sea bass with tomato and caper-olive sauce
Ingredients:
2 tablespoons (30 ml) extra virgin olive oil
1 ½ cups (375 ml) thinly sliced white onions
2 tablespoons (30 ml) minced garlic
4 cups (1 L) seeded, chopped plum tomatoes
1 ½ cups (375 ml) dry white wine
⅔ cup (165 ml) sliced stuffed green olives
¼ cup (60 ml) drained capers
⅛ teaspoon (0.6 ml) red pepper flakes
4 (6 ounce/170 g) fillets sea bass
2 tablespoons (30 ml) butter
¼ cup (60 ml) chopped fresh cilantro
Preparation:
Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic, and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Transfer fish to a serving plate and keep warm.
Increase the heat and add butter to sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish. Serves 4.
From allrecipes.com
