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4 fillets salmon (5–6 oz each) 2 tbsp extra-virgin olive oil - 1 tbsp lemon juice
1 tsp lemon zest - 2 cloves
garlic, minced - 1 tsp dried oregano
- 0.5 tsp
paprika - 0.75 tsp kosher salt
- 0.5 tsp black pepper
1 cup cherry tomatoes, halved - 0.33 cup Kalamata olives, chopped
- 1
tbsp capers, rinsed - 2 tbsp red onion, minced
- 2 tbsp parsley, chopped
- 1 tbsp olive oil (for relish)
- 2 tsp lemon juice (for relish)
- 1 pinch salt (for relish)
- lemon wedges, for serving
- 3–4 cups cooked rice or quinoa
- arugula (optional)
Equipment
- oven
- Sheet pan
- microplane
- mixing bowls
- whisk
- Instant-read thermometer
Method
- Heat oven to 400°F/205°C and line a sheet pan.
- Whisk marinade 无限资源在线观看片中文在线. Coat salmon fillets and rest 5–10 minutes.
Bake salmon 10–12 minutes until center reads 125–130°F (or 145°F if preferred). - Stir together cherry tomatoes, olives, capers, red onion, parsley, olive oil, lemon juice, and pinch salt.
- Serve salmon over rice or greens. Top with relish and lemon wedges.
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Notes
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