Garlic and Herb Oven Roasted Salmon

The other day, I was able to snag a few salmon fillets at the store and I've been trying to figure out how I want to cook them this time. I usually toss them in a skillet with some butter, garlic and a splash of lemon juice, but I wanted something a little different this time, and I didn't want to have to babysit them while I fixed the side dishes too. Oven roasting seemed like my best option. And after I tasted it, I doubt I'll fix them on the stove top anymore!

Garlic and Herb Roasted Salmon

2 Tablespoons olive oil

2 cloves garlic, minced

2 teaspoons rosemary

2-3 Tablespoons parsley

salt

1-2 lbs salmon

Let the olive oil infuse with the garlic and rosemary while you get the salmon ready

Line a baking sheet with foil, then add another layer of foil to wrap the salmon in. Lay out the fillets and sprinkle with salt.

Brush the infused olive oil over the fish, then top with parsley.

Bring the edges of the foil together and pinch together to lock in all the moisture, and bake at 375 until the fish is flaky. Depending on the thickness of the fish, it should take around 25 minutes.

Serve over veggie noodles for a primal/paleo friendly dinner. 

Fish Tacos

Fish tacos are something I've been curious about, but had never tried. So when Meijer had tilapia on sale last week, I figured this was the perfect time.

I started out by cooking the fish on the stove in the juice of one lime. At the same time, I heated the tortilla shells in another pan. Now, for the toppings!

I love lime juice on my tacos, so I sliced up one lime in addition to the juice I used to cook the fish in. For the onion, I wanted the flavor, but didn't want it to be overpowering, so I went with green onion. Instead of lettuce, I picked up some arugula. I really like the flavor of arugula and thought it would be perfect with these. Keeping with the unintentional green theme, I chopped up one avocado.

Now, to give them the taco feel, I decided to use a bit of the Philly cooking cream on the shells. I went with the Santa Fe style. Have you guys tried this stuff yet? OMG AMAZING! Love it! The first night I used it, I followed the recipe on the container, but we didn't use all of it. It had just enough spice to give the fish tacos the right flavor without taking over the fish. Here's the finished result:

 

Unfortunately, the husband didn't like them. That's too bad for him; I thought they rocked. I guess next time I make them he'll be eating cereal for dinner. 

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