Roasted Salmon is a perfect platform for this flavorful Tomato Basil Parmesan Salmon. Summer goodness at it’s best.
For this week’s Salmon Saturday, wild caught Sockeye Salmon filets from our freezer stash became a platform for using up some of our garden produce. My lush basil plants on the back patio are starting to wane, I guess you can’t blame them. After a long and successful Summer of providing me with ribbons of flavorful leaves for entrees and several batches of homemade pesto, they’re not happy right now with our unseasonal and record breaking high temperatures.
They’re a little long in the tooth. My tomato plants from my community garden plot have covered my cabinet tops with perfect orange and red fruit.
Simply laying some of my purple basil leaves on top of the filet, topped with some slices of fresh tomato and liberally sprinkling on some fresh grated Parmesan cheese and we were enjoying a quick, flavorful and very healthy dinner.
After a roast in a 375 degree oven for about twenty minutes, the salmon was flaky, the basil warm and fragrant and the tomatoes juicy and sweet. I sided it with some fresh green beans from a co-worker’s garden that were cooked and tossed with butter, salt and pepper. I felt much better about myself after eating that chicken fried steak on our trip to Jackson Lake earlier in the week.
A quick easy healthy Summer meal using fresh tomatoes and basil.
- 2 Salmon Filet
- 1 fresh tomato thin sliced
- 8 basil leaves cut in ribbons
- Parmesan Cheese grated
Preheat oven to 375 degrees. Season salmon with salt and pepper to taste. Top with basil leaves and slices fresh tomatoes. Sprinkle generously with grated parmesan cheese.
Roast in oven 15 - 20 minutes or until salmon is flaky. Place the salmon under the broiler for 1 minute to crisp things up a bit. Serve immediately.
Tomato Basil Parmesan Salmon …It’s What’s for Salmon Saturday.