Salmon with Lemon-Caper Aioli and Warm Tomato Sauté

I despise going out to eat for Valentine’s Day. It feels like every restaurant jams twice as many tables and chairs into the dining room and slaps together some kind of bland fixed-price menu they can make ahead and reheat. I much prefer to eat at home. I love this recipe because, like my Steak and Asparagus Dinner and Garlicky Lemon Chicken, it’s elegant and really easy to make. The sauce, which is adapted from A Healthy Life for Me’s Tuna Lemon-Aioli Bruschetta, takes no time to mix up and salmon cooks so quickly on the stove. All that’s left to do is lightly cook the tomato and onion side dish to remove a bit of its raw bite. The flavors are fresh and bold and fancy. It’s begging to be served with flavored, sparkling water or a white wine sangria. It’s the perfect treat for a Valentine’s Day night in (though you might want to nix the garlic)!

Salmon with Lemon-Caper Aioli and Warm Tomato Sauté

 

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Prep time

5 mins

Cook time

16 mins

Total time

21 mins

 

Tender salmon is elevated by a simple tomato and onion sauté and a rich, creamy lemon-caper aioli.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• ¾ cup mayonnaise
• 2 tbsp capers
• 1 cup parsley, chopped
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp lemon zest
• 2 tbsp olive oil, divided
• 1 ½ pounds salmon, cut into 4 portions
• 1 pint grape tomatoes
• ¼ onion, sliced
• 1 tsp salt

Instructions

1. In a small bowl, mix together mayonnaise, capers, parsley, garlic, lemon juice, mustard, lemon zest and 1 tbsp olive oil. Set aside.
2. Sauté salmon in 1 tbsp olive oil on medium high heat until cooked through, approximately 3 minutes per side.
3. Remove salmon to plate.
4. Add tomatoes, onion and salt to the olive oil in the pan and sauté on medium heat for approximately 10 minutes, until tomatoes begin to wilt and onions are just translucent.
5. Serve salmon with tomato sauté and a healthy dollop of the lemon-caper aioli.

Nutrition Information

Calories: 489 Fat: 33 Saturated fat: 5 Carbohydrates: 17 Sugar: 6 Sodium: 1126 Fiber: 2 Protein: 35 Cholesterol: 86

3.2.2885

• ¾ cup mayonnaise
• 2 tbsp capers
• 1 cup parsley, chopped
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp lemon zest
• 2 tbsp olive oil, divided
• 1 ½ pounds salmon, cut into 4 portions
• 1 pint grape tomatoes
• ¼ onion, sliced
• 1 tsp salt

In a small bowl, mix together mayonnaise, capers, parsley, garlic, lemon juice, mustard, lemon zest and 1 tbsp olive oil. Set aside.

Sauté salmon in 1 tbsp olive oil on medium high heat until cooked through, approximately 3 minutes per side.

Remove salmon to plate.

Add tomatoes, onion and salt to the olive oil in the pan…

and sauté on medium heat for approximately 10 minutes, until tomatoes begin to wilt and onions are just translucent.

Serve salmon with tomato sauté and a healthy dollop of the lemon-caper aioli.