Salmon with capers and lemon
When everybody will be planning for the holidays Turkey or Ham, I will be planning my Holiday with Salmon with capers and lemon, serve with a Greek Salad. “Of all the fish in the sea, I am so glad you swam to me”.
32 oz piece of salmon
1 whole lemon, sliced thin
1 tbsp capers
Salt and freshly ground pepper
1 tbsp fresh thyme
Olive oil, for drizzling
Line a rimmed baking sheet with parchment paper and place salmon, skin side down, on the prepared baking sheet. Generously season salmon with salt and pepper. Arrange capers on the Salmon, and top with sliced lemon,thyme, and garlic.
Place baking sheet in a cold oven, then turn heat to 400 degrees F. Bake for 25 inutes. Serve immediately.
Greek Salad Dressing
2 Tablespoon extra virgin olive oil (per person)
2 tsp red wine vinegar or balsamic vinegar
a dash of dry oregano
1/2 fresh lemon juice
Dash Sea salt
In a bowl, wisk the extra virgin olive oil and red wine vinegar or balsamic vinegar (which my favoirite is the balsamic vinegar), lemon, sea salt, and dry oregano. Put in a small jar and shake it again I love to dip sour dough bread into the left over dressing. Its yummy and healthy.