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Mediterranean Baked Norwegian Salmon

Mediterranean Baked Norwegian Salmon
  • 4

    4 servings

  • Difficulty

    Easy

  • Cooking Time

Photographer: John Montana

Baked Norwegian Salmon topped with an anchovy-lemon blend, served with tomatoes, green beans and olives

Ingredients

-
+

4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
1   lemon
1.5 cups  cherry tomatoes
1.5 cups  French green beans
.5 cups  niçoise olives, pitted
.5 bunch  basil, fresh
4   anchovy fillet
2 tbsp  extra virgin olive oil
2 tbsp  lemon juice
   salt
   fresh cracked pepper

Procedure

The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Preheat oven to 375°F.
  • Slice lemon thinly.  
  • Cut the tomatoes and olives in half. 
  • Blanch the green beans. 
  • Wash the basil, remove the leaves from the stems, and chop. 
  • Place salmon fillets in large oiled casserole dish. 
  • Season each fillet with salt and pepper. Top each piece of salmon with 1 fillet of anchovy and 1 slice of lemon. 
  • Mix tomatoes, green beans and olives with extra virgin olive oil and place around salmon fillets. Season with salt and pepper. 
  • Cover with foil and bake for 12-15 minutes or to desired temperature. 
  • Sprinkle entire dish with lemon juice and chopped basil leaves.  

Serving Suggestion:

  • Serve with lemon–olive oil crushed potatoes.

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Did you know...
  • ... salmon does not need complicated marinades to taste good. Salt, pepper and a few drops of lemon juice are enough to enhance its flavour.
  • ... fish gives you copious amounts of protein, that metabolise slowly to give you energy for everything that you will do after dinner.
  • ... frozen fillets thaw more quickly if you put them in cold water. After only a short while you can cut your fish into pieces or slice it.
  • ... A fjord is a deep, narrow and elongated inlet of the sea, with steep land on three sides formed by glaciers.
  • ... you should not boil fish, but poach it: This means cooking it without it coming to the boil. The water should just simmer. It will then have a temperature just below boiling point, around 95 degrees.
  • ... The Norwegian Directorate of Health recommends that you eat fish for dinner three times per week, and in your sandwiches. Just like ski star Marit Bjørgen!
  • ... seafood contains most of the minerals and trace elements that we need, and is virtually without carbohydrates.
  • ... 37 million meals of Norwegian seafood are eaten around the world every day.
  • ... corn starch is ideal for saving a fish sauce that is too thin. Just shake some corn starch and water together in an empty jam jar and pour a thin stream into the sauce while stirring. Then boil and the sauce is ready.
  • ... When stretched out, Norway’s coastline is longer than the Equator at over 51,500 miles long.
  • ... Salmon aquaculture began in Norway in the early 1970s. Today, ocean-raised seafood is the nation’s number two export.
  • ... To ensure ocean-farmed salmon have enough space to mature naturally, each facility is made up of 97.5% water by volume.
  • ... Salmon is a great source of heart-healthy Omega-3 fatty acids, a vital nutrient our bodies don’t produce.
  • ... A salmon’s pink color comes from nutrients in the crustaceans it eats. Ocean-raised salmon get the same natural vitamins from supplements.
  • ... Norway exports over 27 million portions of seafood a day, 11 million of which are salmon.
  • ... To ensure quality control, Norway created a surveillance system to follow every step of the food chain.
  • ... Every day, Norwegian salmon provides 11 million meals around the world.
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