Roasted Salmon & Cobb Salad

We've had some signs of spring here lately and that has me craving light, summer-y meals.... fresh berry desserts, grilled chicken, pasta salads.... 

So, for our Friday night dinner last week I decided to make a light meal.  It was perfect - just what we needed.  Hearty, rich meals are delicious, don't get me wrong.  But after a fall and winter filled with dishes that leave you lying on the couch with a full belly, a simple menu of roasted salmon and cobb salad is so very refreshing. 

We are extremely blessed to have fresh fish available to us in the Pacific Northwest.  While at the market last week, I asked for a Steelhead salmon fillet and the butcher pulled a huge fish out of the refrigerator and chopped it up right in front of me.  I love that!

Salmon doesn't need to be dressed up with a ton of stuff....it's absolutely delicious with just salt and pepper (and maybe a little spritz of lemon juice).  I did add just a little bit more than that this time, but I still kept it very simple.  Salt, pepper, olive oil, lemon slices, dill, and garlic (I added this at the end of roasting so it wouldn't burn).

 
If you're not a fan of fish, I would encourage you to get outside of your comfort zone, open your mind, and try it again.  Try it right.  Order it at a good restaurant (then, once you're over your fear, make it at home).  And for a less "fishy" fish, try Tilapia.  It's the most subtle in flavor and has a very delicate texture.  C'mon!  Don't be a fuddy duddy....try something new!! :)

Roasted Salmon

Steelhead salmon fillet (mine could have fed 3-4 people....it was probably about 1.5 lbs)
2 small lemons, sliced
A slight drizzle of olive oil
1 clove garlic, sliced
2 pinches of dried dill
salt and pepper

1. Place the fillet on a foil lined baking sheet.  Drizzle slightly with olive oil.  Not too much, just a little bit...rub it into the flesh.  Sprinkle with salt and pepper.
2. Slice the lemons and place them on the fillet. They should cover the top.  This will add a good, lemon flavor to your fish - yumm yumm.
3. Sprinkle the fillet with a couple of pinches of the dill.
4. Place in a 350 degree oven for about a half hour.  After about 20 minutes, sprinkle the garlic slices all over the fish.
5. The fish is done when the slight twist of a fork in the middle of the fillet revels flaky, opaque meat.  If it's not done at a half hour, leave it in a little longer. 




Cobb Salad (please note that my salad only fed 2 people, adjust accordingly)

2 generous handfuls of lettuce
1 roma tomato, diced
1 avocado, sliced
2 hardboiled eggs, sliced
6-8 black olives, sliced
1/4 cucumber, diced
Sprinkling of blue cheese

1. Chop, dice, slice
2. Layer the salad toppings in an eye-pleasing manner
3. Eat.
Simple enough?  Haha.
 
*Because I was serving it with fish, I left the chicken and turkey bacon out of the salad - we didn't need it.