Quick Baked Salmon with Pinot Grigio

Why this recipe?

Because I like to take advantage of summer produce. I love going to a Farmer’s Market and picking beautiful Roma tomatoes, scallions and dill. Also it is super quick, so for those of us that cannot have a grill, the baking time is short and does not overheat the house.

I make this recipe when I am in a huge hurry, usually I get back from the market and throw this together, wrap it and leave in the refrigerator with a note for hubby to finish it off in the evening(he get home before me). This can be prepared ahead and baked when you get home. Hold off on the wine and pour it over the fish just before you pop it in the oven.

Approx 2 lbs salmon fillet

1/4 cup olive oil

Salt and pepper to taste

5 scallions, thinly sliced, white and green parts

4 medium Roma tomatoes, chopped

¼ fresh dill chopped plus additional for garnishing

½ cup Pinot Grigio

1- Set Oven to 400 F. Line a baking sheet with aluminum foil, drizzle some olive oil to coat the pan. Add the salmon fillet, salt and pepper to taste, spread the green onions, tomatoes and dill. Drizzle with a little more olive oil.

2- Just before putting it in the oven, pour the Pinot Grigio over the salmon and bake for 15 to 20 minutes, depending on the thickness of the fillet. Check it with a knife on the thickest part of the fish for doneness, The leftovers from this dish are great folded into scramble eggs the next morning. If you don’t have Roma tomatoes, use any others, just make sure to seed them to remove some of the moisture.

By the way, this recipe is Keto and or Low Carb