A 'Real Simple' Salmon Recipe

If you enjoy fish — and don't mind garlic — I've got a recipe for you to try: Real Simple's Garlicky Broiled Salmon and Tomatoes. 

A few years ago, I discovered one of Real Simple's first cookbooks, "Real Simple Meals Made Easy." This cookbook is an excellent source of easy, yummy recipes. So I was eager to buy the follow-up, "Real Simple Easy, Delicious Meals." I'm telling you, if you like to cook, check out these books — you won't be sorry.  

The Garlicky Broiled Salmon and Tomatoes was the first recipe I tried from "Easy, Delicious Meals," and I was quite pleased with the results. A neat feature of this book is that it provides nutritional information for each dish. For this one, per serving, there are 370 calories, 19g of fat (3g of saturated fat), 107mg cholesterol, 453mg sodium, 40g protein, 8g carbohydrates and 2g fiber. (The fat grams and calories stem from the fish and the olive oil, so remember that it's mostly "good" fat.)

The only warning I have is since you have to broil the fish and tomatoes, keep a close eye on things. When we turn the broiler on in our oven, any oil in the dish tends to smoke because of the high temperature, which results in our kitchen getting quite smokey (there's not the best ventilation in this apartment).  

Ingredients (serves 4):

4 6-ounce pieces skinless salmon fillet
4 medium tomatoes, halved
1/2 teaspoon paprika
2 tablespoons olive oil
Kosher salt and black pepper
8 sprigs fresh thyme
4 cloves garlic, sliced

Heat broiler. Place the salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet.

Sprinkle the salmon with the paprika. Drizzle the salmon and tomatoes with the oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Scatter the thyme and garlic over the top.

Broil until the salmon is opaque throughout and the tomatoes are tender, 8 to 10 minutes.  

Of course, if you have any questions, feel free to let me know. Also, if you’re on Twitter or Pinterest, don’t forget to follow FWAB. Until next Tuesday — stay FWABulous!

Amelia PavlikComment