This might be the most unique post on the blog to date because I’m posting it from 30,000 feet in the air! Yes, I’m on a plane from Miami to Los Angeles that is WiFi enabled and allowing me to post to all of you amongst the clouds in the sky!
This post is also special because it involves a meal I made for two of my favorite people, my best friend and her boyfriend, who also happens to be one of my best friends! I am so beyond happy that the two of them found each other because they couldn’t be more perfect together! I love staying with them when I’m in Phoenix because they enjoy many of the same things I do such as food, fashion and relaxation!
My last night in Phoenix I wanted to cook them a “Thank You” dinner for allowing me to stay at their beautiful condo while in town for the weekend. I asked my best friend what she wanted to eat and she said fish so I suggested salmon. It couldn’t have worked out more perfectly because the only seafood recipe I’ve posted thus far on LLB was my yummy chili-lime-garlic shrimp, so adding a fish main course seemed necessary at this point!
I paired the salmon with an Italian Corn Salad and Buffalo Potato Salad. I know it sounds interesting, but her boyfriend loves all of my buffalo sauce recipes so I had to incorporate it into the meal and came up with this delicious little side dish!
Ingredients (serves 4)
- 2 lbs salmon
- 1/2 cup olive oil
- 2 tbsp fresh basil (chopped)
- 2 tbsp fresh rosemary (chopped)
- 2 tbsp fresh parsley (chopped)
- 3 large lemons
- 3 cloves garlic (minced)
- 1 tsp salt
- 1 tsp pepper
Add the olive oil to a small mixing bowl, then chop the fresh herbs.
Add the herbs to the olive oil.
Next, zest two of the lemons into the olive oil herb mixture.
Then add the minced garlic.
Squeeze in the juice of the two lemons.
Place the salmon skin side down in a shallow baking dish.
Top with the lemon herb mixture.
Thinly slice the additional lemon and place on top of each piece of salmon.
Cover with foil and place in the refrigerator for an hour to marinate.
Remove from the refrigerator and cook at 400° for 30 minutes.
Simple as that, dinner is served!
♦ Gluten Free Option: This recipe is gluten-free.