March 29, 2020

I love the tradition of a meal, the ritual of the gather and feast at a table at the end of the day… I love the time spent reconnecting. Our tables see so much, hear so much; its wood grain holds all our secrets and dreams. Many dinners at home start and finish with a single slab of wood as a serving board, eating first with the eyes. Mounding vegetables, herbs, hunks of bread, a chicken, salmon, whatever…with no real rhyme or reason. Somehow it feels like a more approachable way to eat and it is my favorite way to share a meal with family and friends.

Preheat oven to 425. Take a slab of fresh salmon, place on a parchment paper lined baking sheet. Drizzle with olive oil, smoked paprika, salt and pepper. Sprinkle capers, chopped black olives, quartered artichokes from a jar, chopped sun dried tomatoes, handful of whole garlic cloves, pesto, sliced lemon, fresh thyme sprigs. Pour about 1/2 to 3/4 cup of water in sheet pan, (not over the salmon). I always cut a whole lemon and put in the water. Place in mid oven. The water steams and keeps the salmon tender, the high heat cooks it quickly and a bit crispy. Timing depends on the size of your fish. Watch it for the opaque color change, the firming up of the salmon and the coloring of the crispy ends. Use the roasted lemon for a great garnish, a citrus squeeze when serving. The olives, capers, artichokes etc will release their oils, get crispy and add incredible flavor onto the salmon.

Photos by Olivia Reed Photo

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