Baked Salmon with Sage

MAKES 5 SERVINGS

Sage holds an exalted place in the history of alternative medicine, having been featured in a cure for the plague and used to ward off evil. Its culinary usage dates back to the fourteenth century. Today, sage is a popular herb in Italian cuisine for seasoning fish. Peppery sage contrasts with the savory salmon here to create an appetizing, protein packed dinner.

INGREDIENTS

2½ pounds salmon
1 teaspoon salt
½ teaspoon ground black pepper
2 small lemons, thinly sliced
2 cups halved cherry tomatoes
½ cup artichoke hearts
½ cup olives
¼ red onion, sliced
3 sprigs fresh sage
1 jalapeño, seeded and chopped
2 teaspoons capers
¼ cup extra-virgin olive oil

INSTRUCTIONS

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Season the salmon with the salt and pepper. Arrange the salmon on the prepared baking sheet, tucking the thinner end of the fillet under so it will cook evenly.
3. Layer the lemon slices, tomatoes, artichokes, olives, red onion, sage, jalapeño, and capers on top of and around the salmon. Drizzle the olive oil over the salmon and bake for 20 minutes, until the salmon has a bright pink color and flakes easily with a fork.
4. Remove from the oven and allow to cool for 3 minutes before serving. Refrigerate leftovers in an airtight container for up to 3 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here