Divine Salmon
Divine salmon features tender baked fish filled with fresh tomato and onion slices, seasoned with herbs, and topped with garlic and tomatoes for a flavorful, elegant meal.
Ingredients
Instructions
- Pat dry the salmon and clean it for stuffing. Squeeze lemon into the fish cavity.
- Place the salmon on a buttered piece of foil. Fill the salmon with tomato and onion slices.
- Season with salt, pepper, dried tarragon leaves, and chopped parsley. Close the foil around the fish.
- Bake at 425°F (218°C) for 25 to 30 minutes.
- Melt butter in a skillet over medium heat.
- Sauté minced garlic and diced tomatoes in the skillet.
- Remove the baked salmon to a serving dish.
- Spoon any juice from the skillet over the fish.
- Serve with sautéed tomatoes and garnish with dill and lemon slices.
Tips & Substitutions
When preparing the salmon, consider using fresh herbs like dill instead of dried tarragon for a brighter flavor. If you don't have fresh parsley, cilantro can be a great substitute. For added depth, try incorporating capers or a splash of white wine into the stuffing. Ensure the salmon is not overcooked by checking its internal temperature; it should reach 145°F (63°C).
Serving Suggestions
This Divine Salmon pairs beautifully with a side of roasted vegetables or a light Shrimp Vegetable Salad for a refreshing contrast. A simple quinoa pilaf or garlic mashed potatoes can complement the dish as well. Garnish with dill and lemon slices for an appealing presentation. For a complete meal, consider serving with a glass of white wine.
Storage & Reheating
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the salmon in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid microwaving, as it can dry out the fish. Serve with a fresh lemon wedge to enhance flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Divine Salmon contains roughly 173 calories, with 6g protein, 22g carbohydrates, and 8g fat. It is an excellent source of vitamin C (63% of the Daily Value) and iron (34% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1918mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely in the refrigerator before cooking. This allows for even cooking and better texture. If using frozen, pat it dry thoroughly to remove excess moisture before seasoning and stuffing.
What can I substitute for the butter?
If you're looking for a dairy-free option, olive oil or coconut oil can be great substitutes for butter. They will provide similar moisture and richness to the dish. For a lighter option, you can also use a small amount of vegetable broth while sautéing the garlic and tomatoes.
How can I tell when the salmon is done cooking?
The best way to check if the salmon is done is to use a food thermometer; it should read 145°F (63°C) at the thickest part. Alternatively, you can check for flakiness by gently pressing with a fork. If the flesh flakes easily, it's ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).