Greek Salmon & Zucchini

This recipe is so easy! Big on flavour and full of healthy & fresh ingredients. I adapted it slightly from Half Baked Harvest’s Super Simple cookbook. I definitely recommend getting salmon fillets from Costco, they are just so juicy and thick! I love Greek flavoured dishes and this one does not disappoint! Give it a try! You won’t be sorry 😉

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 10 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 13 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Parchment paper
  • Cutting board
  • Knife
  • Mixing bowl/spoon
  • Measuring spoons/cups
  • Baking sheets

The Recipe

Time: ~10 min. prep

Servings: 4

Calories/serving: ~ 534 – 636

Ingredients:

  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 3 tbsp lemon juice
  • 1 tbsp fresh dill or 1 tsp dried
  • 2 tsp paprika
  • salt & pepper
  • 1 small russet potato
  • 1 small zucchini
  • 4 (6-8 ounce) salmon fillets
  • 1 lemon
  • feta cheese (for sprinkling)
  • crushed red pepper flakes

Directions:

  1. Preheat oven to 400F
  2. In a small bowl, combine the olive oil, garlic, lemon juice, dill, paprika, and a pinch each of salt and pepper.
  3. Rip 4 pieces of parchment paper or tinfoil. Lay them flat on a clean work surface. On one half of one packet, arrange one-fourth of the potato slices in an even layer (about the size of your piece of fish) and season with salt and pepper. Layer one-fourth of the zucchini on top of the potato and season with salt and pepper. Place one salmon fillet on top of the zucchini, drizzle with the olive oil mixture, and top with 2 lemon slices. Repeat with the remaining parchment and ingredients.
  4. To seal the packets, fold the bare half of the parchment over the salmon and fold in the open edges twice. Place the packets on a rimmed baking sheet. Bake until the potatoes are tender, 25-30 min.
  5. Remove the baking sheet from the oven. Transfer the packets to plates and open carefully, tearing away and discarding the top half of the paper. Serve with crumbled feta and red pepper flakes.

Cedar-Plank Salmon

Cedar-planked salmon is one of my favourite ways to cook salmon in the summer. I recently found a pack of 4-5 cedar planks at Costco for a reasonable price but unfortunately they are just too thin and catch fire no matter how long you soak them. I recommend investing in a thicker cedar plank. This recipe has so much flavour and it is pretty easy! If you’ve never had salmon cooked on a cedar-plank before give it a shot because you’ll never want to eat Salmon another way! I got the recipe from LCBO Food & Drink.

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 7. min prep
    • Rating: Easy
  • Ingredients & availability
    • 11 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Measuring spoons
  • Barbecue

The Recipe

Time: ~7 min. prep + 30 min. soak time + 20 min. cook time = ~ 1 hour

Servings: 6-8

Calories/serving: ~ 278-371

Ingredients:

  • 1 tbsp (15 mL) butter
  • 1 clove garlic, peeled and lightly crushed (I use minced)
  • 3 c2 tbsp (30 mL) grainy mustard
  • 2 tbsp (30 mL) ketchup
  • 2 tbsp (30 mL) olive oil
  • 1 tbsp (15 mL) finely chopped rosemary (or 1 tsp dried)
  • ½ tsp (2 mL) chili powder
  • Salt and pepper to taste
  • 2 lb (1 kg) salmon fillet
  • 1 soaked cedar plank (soak at minimum for 30 min. but longer is better)
  • Kosher salt

Directions:

  1. Combine mustard, ketchup, olive oil, rosemary, chili powder, salt and pepper in a small bowl. Spread over fish, then cover and marinate at room temperature for 30 minutes.
  2. Preheat barbecue to high.
  3. Place soaked cedar plank on grill and grill, with lid down, for 3 to 4 minutes, until you can smell or see smoke. Immediately flip plank and sprinkle liberally with kosher salt. Place fish on plank, skin-side down. Close barbecue lid and grill for 12 to 15 minutes, until fish is just cooked. Remove plank from grill and slip fish onto a serving platter.

Slow-Roasted Moroccan Salmon

I’m not going to lie I didn’t love this Half Baked Harvest recipe. It was just way to spicy. The Harissa seasoning overpowers the delicate salmon in my opinion. The sweet acorn squash is a good accompaniment to the spicy salmon but to me the harissa salmon still overpowers the dish too much. However, love it or not I’m going to review this recipe. To get the recipe grab a copy of Tieghan’s cookbook here.

Time: 20 min. prep + 40 min cooking

Yield: 6 servings

Calories/Serving: ~ 392

salmon 2

Equipment Required:

  • Baking sheet
  • Parchment Paper
  • Measuring spoons/cups
  • Cutting board
  • Knife

Recipe Review:

LEVEL OF DIFFICULTY – EASY to MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 20 minutes of prep
    • Rating: Easy
  • Ingredients & availability
    • 11 ingredients
    • Not all ingredients were easy to find at the local grocery store
    • Rating: Moderate
salmon 3