Baked Salmon With Tomato Shrimp Salad




4   1/4 lb. pieces of salmon

3 vine tomatoes (cut into small pieces)

1/2 lb. uncooked small shrimp (tails removed)

1/4 cup red onion (sliced)

1 tbsp. fresh basil (chopped)

sea salt and black pepper

olive oil

white balsamic vinegar


Preheat oven to 375 degrees.

1. In a baking pan, coat the bottom of the pan with 2 tbsp. of olive oil.

2. Sprinkle sea salt and black pepper on pieces of salmon.

3. Bake in oven for about 18-20 minutes.

4. Meanwhile in a skillet, put 1 tbsp. of olive oil.

5. Cook shrimp for about 4-5 minutes.

6. In a bowl, put shrimp, tomatoes, red onion and basil. Sprinkle with a little sea salt.

7. Add 2 tbsp. of olive oil and 2 tbsp. of white balsamic vinegar. Mix well.

8. Serve salmon with side of shrimp and tomatoes.


Salmon Brown Rice Salad With Mango and Candied Pecans



1/2 lb piece of fresh salmon

2 cups of cooked brown rice (warm)

1 fresh mango (sliced into thin slices, bite size)

1/2 cup candied pecans

4 cups of mixed greens

1 small cucumber  (sliced into this slices, bite size)

honey dijon dressing (or dressing of your choice)

1/2 tbsp. olive oil

pinch of sea salt


Preheat oven to 350 degrees.

  1. In a baking dish, put salmon. Rub olive oil on top. Sprinkle with a pinch of sea salt. Bake for 15-18 minutes. (Don’t dry it out.)
  2. In a large bowl, put mixed greens.
  3. Chop up cooked salmon and put on top. Add brown rice, mango, cucumber and candied pecans.
  4. Add salad dressing and mix well.

Serve warm or cold. Your choice.

Sesame Poppy Crusted Salmon




4   1/2 lb. pieces of salmon

3 tbs. olive oil plus 2 tbs. (for baking pan)

5 tbs. balsamic vinegar

1/2 cup sesame seeds

1/2 cup poppy seeds

1 tsp. sea salt


1. Put salmon in a large ziploc bag. Add olive oil and balsamic vingar. Let marinate in refrigerator for up to 2 hours.

Preheat oven to 350 degrees.

1. Coat the bottom of a large baking pan, with 2 tbs. olive oil.

2. In a bowl, mix sesame seeds, poppy seeds and salt. Mix together.

3. Coat pieces of salmon on both sides with seeds.

4. Place salmon pieces in pan. Cover pan with aluminum foil and cut slits in top.

5. Bake in oven for 10 minutes and remove foil. Bake for an additional 8-10 minutes. Salmon should be pink and flaky when done.

Serve hot. Serves 4 people.

*Serve over sauteed vegetables.

Baked Salmon and Roasted Peppers




1 1/2 lb. fresh salmon

3 large red peppers

3 large orange peppers

2 cloves of garlic (chopped)

1 tbs. parsley (chopped)

olive oil

1 tbs. white wine vinegar

1/2 tsp. thyme

salt and pepper


Preheat oven to 400 degrees.

1. Cut and slice peppers. (remove seeds) Put peppers in a baking pan. Drizzle olive oil on top. Sprinkle with a pinch of salt and pepper. Bake in oven for about 30-40 minutes, until peppers are soft. Remove from oven and put to the side.

2. In another baking pan, brush some olive oil on the bottom of the pan. Place salmon in pan. Rub olive oil on top. Sprinkle with a little salt,pepper and thyme on top. Bake in oven for 20-25 minutes.

3. While salmon is baking, put peppers in a bowl. Add garlic and parsley. Add 1 tsp. of olive oil and 1 tbs. of white wine vinegar. Mix together.

4. Place peppers on a platter and place the baked salmon on top.

Serve warm. Serves 4 people.