Making fish and shellfish is easier than you thought. Check out next month’s class: Here Fishy Fishy to learn how to make recipes like the one below! RSVP online today!

Wild Red Sockeye Salmon with Tomatoes

So yummy!

Yield: 4 Servings
One large piece of salmon, 20 to 24 oz, thawed if frozen
1 small container of grape or cherry tomatoes, cut in half
drizzle of olive oil
5 – 6 slices of lemon, finely sliced
1 teaspoon of garlic powder
Salt and freshly cracked pepper
Whole thyme sprigs

Preheat the oven to 375 degrees. Place a cookie sheet in the oven to preheat.
Cut a large piece of foil with ample room for the fish and tomatoes to cook. Place the salmon on the foil, and arrange the tomatoes around the fillet. Sprinkle with garlic powder, olive oil, salt and pepper. Place the lemon slices on top of the fillet and criss-cross the fresh thyme sprigs over the fish. Place a top cover of foil on the fish, and roll the corners in to form a steam packet.
Remove the cookie sheet from the oven (be careful, it is going to be hot)! And bake the fish at 375 degrees until an internal temperature of 145 degrees is reached. Check the fish for doneness at 25 to 30 minutes.
Remove from oven, and let sit in foil packet for a few minutes before removing and serving.
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