Dinner for One: Weeknight Salmon with Marinated Vegetables

On busy weeknights, we could all use a few more "semi-homemade meals," especially when you are dining alone.  Sometimes your significant other works late or the kids are out and it's just you for dinner.  If you like salmon, you are really going to like this post.

You don't have to go to a gourmet supermarket today to find pre-made dishes.  My supermarket sells great fresh/frozen seafood already seasoned.  If you cannot find something like this where you live, simply purchase fresh salmon and sprinkle with a little lemon pepper seasoning.  If you are using fresh or defrosted salmon, you will need to adjust the cooking time accordingly depending on how thick your fish is and how well done you like it.

If you can't find the salad bar fixings, canned mushrooms, olives and capers from a jar and a little seasoned olive oil should do the trick.  You can toss a little Italian Seasoning in there if you like.

For this dish I used:

1 Wild Alaskan  Lemon Pepper Salmon Fillet (6 ounces) frozen (do not defrost)
1/2 cup marinated mushrooms, Greek Olives and capers (in oil) - from your store's salad bar
4 canned artichoke heart quarters, chopped
Splash of vermouth or white wine (optional - you can substitute low sodium chicken broth)

Other:  Olive oil cooking spray

Directions:

Preheat oven to 375 degrees F.

Spray baking dish with cooking spray.  Bake frozen salmon for 12-16 minutes until fish just about flakes.  Remove from oven and let rest for two minutes.

In a saucepan, add the mushroom, olive and caper mixture along with the marinating oil.  Cook over low heat for one minute. Add the artichoke hearts and the wine.  Simmer for about two minutes until the wine (or broth) begins to evaporate. 

Pour the mixture over the salmon and serve immediately.  Enjoy!

I'll see you next with with a couple of fall recipes I know you are going to love.