Tuesday, November 29, 2016

Slow Baked Salmon and Cherry Tomatoes by Martha Stewart

Recipes that cook a protein and vegetable at the same time always appeal to me.  Even if the cooking time is a little longer than what I'd typically call a weeknight recipe, I feel like I'm getting more bang for my buck kitchen time wise.  Enter Martha Stewart's Slow Baked Salmon and Cherry Tomatoes.  I just realized I've cooked more than a few Martha Stewart recipes.  Why?  Honestly, I've don't most of my recipe searching in my facebook feed and her's have looked most appealing to me.  I really don't have many of the big paleo bloggers/cookbook writers in my feed anymore as I grew tired of endless "paleo" treats being posted.  I'm sure they grab the likes and shares, but not what I want to see.

I gathered my ingredients and got to work!

Sorry to disappoint, but this recipe is so easy there really aren't many pictures to show.  I put everything except the salmon in a corning ware dish not quite as large as Martha recommends.  After baking for 20 minutes, I lowered the oven temp and added the salmon.

Here's the end result.

And my plate with a little fresh basil garnish.

Accessibility & Cost of Ingredients:  I splurged and got fancy wild caught sockeye salmon from Whole Foods.  You should be able to get all ingredients fairly reasonably priced at your big box grocery store.  

Clean Up:  Super simple, everything went into the dishwasher.  Actually, initially, I just threw the lid on my corning ware dish and used it as food storage to put off clean up for a few days.

Preparation & Cooking Time:  Yet again, I've managed to lose my cooking notes, but I think the times given are fairly accurate in the recipe assuming you don't need to take out the pin bones of the salmon filets.

The Paleo Review:  Thumbs Up!  What a simple joy of a recipe.  It's so simple that the quality of salmon I purchased was worth it was there was no where for any of the flavors to hide.  I highly recommend this dish.  Yum!