Summer welcomes the return of the king, and it doesn’t take much to let salmon shine. Smear a plate with fresh yogurt, slide a fillet on top, and toss in a few tomatoes and beets.
What You Get
Wild salmon (see note below)
Shiso or basil
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
15 minutes active
15 minutes total
Preheat the oven to 450°F. Line a sheet pan with parchment or foil.
Place the salmon on the prepared pan, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Bake until the salmon flakes easily when pierced with a fork, but is still pink at the center, 5 to 7 minutes.
Meanwhile, remove the tops from the cherry tomatoes, and cut the tomatoes in half. Pick a handful of shiso, toss the stems, and chop the leaves.
In a bowl, combine the tomatoes and beets, drizzle with the juice of ½ lemon and 1 tablespoon olive oil, season with a pinch of salt, and toss to coat. Fold in the shiso last. Cut the remaining lemon into wedges for serving.
Spread spoonfuls of the garlic yogurt onto plates, and place pieces of salmon on top. Spoon the tomatoes and beets over the salmon, along with the juices. Serve warm, with the lemon wedges for squeezing.
Contains: milk, fish.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.