With just a few simple pantry and 'fridge staples, this Greek Baked Salmon recipe can be dinner tonight in less than 20 minutes.
I realized something about you and me at Blog Brulee this year. I realized, we don't know each other.
Clarification -- you know a little about me. I talk a lot about myself. It's a blog. That's what bloggers do.
But I know very little about you.
I know some general things based on analytics -- you're likely a woman located in the U.S., my age or a little younger and you *may* have a child.
But how did you get here? Have you ever cooked anything I've blogged about? And perhaps most importantly, what recipes make you glad you stopped by and will make you want to come back?
At Blog Brûlée, one basic concept resonanted with me that almost every speaker touched on -- knowing who your reader is and blogging with that person in mind.
As a business owner, I can look at this two ways. I can dig through data and read about trends.
I can. And do. I'm not doing my job if I don't evaluate business opportunities and the influence they have on my content.
But what I've failed to answer since starting this Blog is "Who" you are and why would you want to make my recipes?
When you take a big picture look at the whole mix of how I cook and what I blog about, it looks a little like "wow, my recipes have nothing in common."
And then it hit me. They have one key thing in common. Every. Single. Time. They're always easy. They're always quick to fix. And they're this way, because that's the way I cook.
I love food. I really, really do. But I work in food ALL. DAY. LONG. I look at recipes all day. I read about recipes all day. At the end of the day or even on the weekend, when I have a little extra time (which seems less and less every day) I really don't want to spend extra time in the kitchen, no matter how much I love food.
- I want to make beef tostadas in the slow cooker, so I can go on a golf cart ride with my boys around our neighborhood.
- I want to make gluten-free turnovers, so my husband and I can watch football together and snack on tailgating food that's gluten-free for him.
- I want to make sugar-free sandies to eat early in the morning by myself with a cup of coffee, because (as much as I've tried) I'm the only one in my house who's happy with a sugar-free cookie.
The recipes I cook are eclectic. They're never going to be exclusively gluten-free, exclusively sugar-free, exclusively vegetarian, or exclusively anything... other than exclusively quick to fix, because that's what food "I" like to cook.
See, I told you... more info about me. But hopefully, that's why YOU are here and why YOU will keep coming back. 'Cause we have that in common.
Thanks for stopping by today or any day you let me share my recipes with you. To make both our lives a little simpler, you can now find all of my recipes here on the Blog in one easy spot labeled as "Quick Fix Kitchen." Hope you enjoy them or whatever else you're doing with your time when you're NOT cooking complicated recipes!
Today's Quick Fix Kitchen recipe was made possible by Sizzlefish. If you haven't heard of Sizzlefish, it's truly the busy person's solution to having high-quality fish ready to prepare whenver you are.
Think of it like Stitchfix for Fish.
Sizzlefish sent me a free sample of their Paleo Prime Plus collection a few months ago. We've been working our way through it so far and every single package I've thawed and prepared has been top notch!
If you live somewhere that getting high quality fresh fish is a challenge (or like me, prefer high quality frozen fish since shopping for fresh fish requires advanced planning), you'll definitely want to give Sizzlefish a try. It arrives right to your door, frozen solid (mine came in the dead heat of the summer as cold as could be and still completely frozen). The servings are individually wrapped, which makes it easy to thaw quickly and prepare just what you want.
The first way I cooked one of the types of salmon I received was using my Simple Microwave Method. I know, it's scary to put good salmon in the microwave. But I PROMISE, it's a game changer. It's so simple and the best way I've found to prevent overcooking. Please try it.
I've also made basic Fish Tacos...
...and today's Easy Greek Baked Salmon. Simply thaw your salmon from Sizzlefish overnight or under cold water and you've got dinner on the table in less than 20 minutes. The ultimate Quick Fix for your kitchen!
This Easy Greek Baked Salmon means you can have dinner ready in 20 minutes! Tweet this
Easy Greek Baked Salmon
- 2 (4 to 6 ounce) salmon fillets
- Salt and Pepper, to taste
- 1/4 teaspoon dried basil or oregano flakes
- 1/4 cup canned diced tomatoes
- 1/4 cup black ripe olives
- 2 tablespoons crumbled feta cheese
- 1 tablespoon sun-dried tomato pesto
- Preheat oven to 400 degrees F.
- Season salmon with salt, pepper and basil. Place in a baking dish.
- Top evenly with remaining ingredients.
- Bake at 400 degrees F, covered, for 10 minutes*. Uncover and bake an additional 2 to 5 minutes or until desired degree of doneness.
*Depending on the thickness of your fish, you may want to uncover at 8 minutes. Be careful not to overook.