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Lemon and Tomato Roasted Salmon


30 minutes

  • ¼ cup extra virgin olive oil
  • 3 garlic cloves, smashed
  • 2 Tbsp. capers smashed
  • 1 lemon zested and juiced
  • 1 cup cherry tomatoes, halved
  • 1 cup Dynasty Baby Corn
  • ¼ cup basil, chopped
  • salt and pepper, to taste
  • 1 lb. salmon cut into filets
  1. Add the olive oil to a pan and heat over medium heat. When the oil is hot, add garlic cloves, capers, and lemon zest. Sauté until the ingredients are cooked but not burnt.
  2. Mix in the lemon juice, tomatoes, and Dynasty Baby Corn. Cook until the tomatoes blister, then mix in the basil. Season with salt and pepper to taste, then set the sauce aside.
  3. Season both sides of the salmon with salt and pepper. Heat a pan over medium heat. Add enough olive oil to coat the bottom of a pan. Place a sheet of parchment paper into the oil, covering both sides. Then, place the salmon on top of the parchment paper. Cook for 5 minutes on each side until the salmon is fully cooked. Serve with the prepared sauce, and enjoy!

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Dish Type / Ethnic Cuisine
Main Dish