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)!
- 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.
You’ll need:
- 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.
Happiness Noel says
February 12, 2015 at 6:11 PMThose cooked grape tomatoes just look ready to burst with flavor! Lemon caper aioli? Say goodbye to tartar sauce!!!
Tekesha says
February 12, 2015 at 6:30 PMHa ha ha! Thank you! I can’t even look at another bottle of tartar sauce… until I get lazy 😀