Roasted Lemon Salmon (phase 1-4) serves 2


Two portions of fresh salmon, rinsed and patted dry
1 tsp olive oil
1 tsp freshly squeezed lemon juice
1 tbsp finely chopped fresh oregano
2 tbsp dijon mustard
1 large clove garlic, minced (about 1/2 teaspoon)
sea salt and pepper


2 medium ripe tomatoes sliced thinly- about 1/4-inch
olive oil cooking spray
sea salt and pepper

oregano sprigs to garnish, optional

Preheat the oven to 400 degrees F.

Marinate the salmon: Set the salmon filets in a small, shallow, olive oil sprayed dish- skin side down. In a small bowl, whisk together the oil, lemon, oregano, mustard, and garlic. Drizzle the marinade over the salmon. Sprinkle with sea salt and pepper. Set the salmon aside to marinate (room temp is fine- as long as it isn’t super warm in your house).

Roast the tomatoes: Lay the tomato slices onto a sprayed, rimmed pan. Spray with olive oil and sprinkle with sea salt and pepper. Place the tomatoes in the oven and set the timer for 10 minutes. Check on the tomatoes and make sure they are not roasting too quickly- they’ll start to shrivel up and will appear dark on the edges- the juices may burn around the sides. If they appear to be just as roasted as they can get before burning, go ahead and take them out and let them cool. Otherwise, keep them in the oven and add the dish of salmon to the oven too. Continue to keep an eye on the tomatoes until they are sufficiently roasted. The salmon will bake anywhere from 8 to 15 minutes, depending on the thickness of your salmon. It’ll be done when the fish flakes away easily with a fork.

Serve each salmon filet accompanied by several roasted tomatoes and oregano sprigs for garnish, if desired.

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