Up until fairly recently preparing fish sort of scared me, not like a creepy kind of scare, but an “I’m a total amateur and have no idea what I’m doing” kind of scare. I felt like fish-type dishes we’re for those experienced chefs, the kind that went to culinary school. Ridiculous, I know, or maybe not really…
You can see by my recipe pages that it’s not a frequent visitor to my site. But now we live in Charleston and the fish is super fresh like just came out of the ocean that morning fresh, and so I figured it was time to put on the big girl apron, er pants, and figure out how to cook this delicious food. So get ready to get fishy! (I do try not to be weird…)
Don’t be scared though, cause I’m done with feeling amateur about food prep with fish. In fact, I was told, by my husband, not to make this recipe while he was out of town. Me being the obvious, exceptional, wife that I am, waited, but it was not easy. IT was not easy because really this meal is SO easy and on weekdays I NEED easy!
When preparing my most basic salmon recipe I always seer it in the pan first and then place the pan in the oven to finish it off. This herb crushed salmon is a little different because it’s baked, which also means it’s a step easier to prepare. We’re not going to stop here though because this salmon is seasonal!
It’s still an easy dish though, don’t leave yet! It’s a one pot and pan recipe. In the pot, you’re going to make the cranberry relish and on the pan, you’re going to bake your salmon. That’s it. E.A.S.Y!
Really, you don’t have to worry about needing a culinary degree to prepare a delicious fish recipe and this meal is proof. This meal also makes for a great seasonal dish, say hi to those cranberries, and I would go so far as to say serve it with some stuffing, but you know the whole healthy thing. You could just say whatever 🤷🏼, I mean January is just around the corner.
This is a quick and easy baked salmon dish topped with a seasonal fall-inspired cranberry relish, perfect for entertaining or dining in for dinner.
- 1 lbs Salmon, skin on
- 2 Garlic Cloves, crushed
- 1.4 cup Parsley Leaves, chopped finely
- 1 tablespoon Dried Thyme
- 1/2 cup Panko Breadcrumbs
- 2 tablespoons + 1 teaspoon Olive Oil, divided
- salt and pepper for seasoning
- 1 bunch of Asparagus, woody parts removed (optional)
- 1/2 cup Mushrooms (optional)
- 2 Garlic Cloves, crushed
- 1 tablespoon Olive Oil
- 1 cup Cranberries, fresh or frozen (not dried)
- 1 teaspoon Red Wine Vinegar
- 1/2 teaspoon Dried Thyme
- 2 teaspoons Honey
- Preheat the oven to 425 degrees. Place the crushed Garlic, Parsley, Thyme, Breadcrumbs and 1 tablespoon Olive Oil in a small bowl and mix together. Lightly press the herb mixture into the skin side of the salmon to coat. Toss the Asparagus and Mushrooms in a medium-sized bowl with 1 teaspoon of Olive Oil.
- Place the Salmon, skin side down, on a lightly greased rimmed baking sheet, and drizzle remaining oil on top. Layer the Asparagus and Mushrooms around the salmon. Bake in the oven for 15 minutes or until the salmon is just cooked through. Set aside for 5 minutes to rest before serving.
- Make Relish: While the salmon is resting make the Cranberry Relish. Preheat a small saucepan over medium heat for 1 to 2 minutes. Place Garlic and remaining 1 tablespoon of Olive Oil in the pan; cook 1 to 2 minutes or until fragrant. Stir in the Cranberries, Vinegar, Thyme, and Honey, cook relish 3 to 4 minutes or until thickened.
- Slice the salmon into 4 fillets (the skin should easily fall off when removing from the tray) and top each with the cranberry relish. Serve with asparagus and mushrooms.
If you’re going to get precut fillets of salmon then get 4 total, however, this recipe can make up to 6.