Summer welcomes the return of the king, and it doesn’t take much to make salmon shine. Smear a plate with fresh yogurt, slide a fillet on top, and toss in a few tomatoes and beets.
What You Get
Shiso or basil (see note below)
Green garlic yogurt
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
Preheat the oven to 450°F. Line a sheet pan with foil. Place the salmon on the prepared pan and season with salt and pepper. Bake until the salmon is firm to the touch but still pink at the center and flakes easily when pierced with a fork, 5 to 7 minutes.
Meanwhile, rinse and halve the cherry tomatoes. In a bowl, toss together the tomatoes and beets. Pick a handful of shiso leaves, toss the stems, coarsely chop the leaves, and add them to the bowl. Drizzle with half of the vinaigrette, season with a pinch of salt, and toss to coat. Cut the lemon into wedges for serving.
Spread some of the green garlic yogurt onto each plate and place pieces of the fish on top. Spoon the tomatoes and beets over the fish and onto the plate, along with the juices. Serve warm, with the lemon wedges for squeezing.
Contains: milk, fish.
Note: Shiso is a fresh green herb in the mint family, with jagged leaves and an intriguing lemony flavor. But it isn’t always available, and basil is a fine substitute.