Roasted Salmon with Tomato Olive Salsa
Discover the magic of Roasted Salmon with Tomato Olive Salsa—a vibrant, nutrient-packed dish that’s as delicious as it is brain-healthy. This recipe combines the rich omega-3s from salmon with the antioxidant power of tomatoes, black olives, and fresh basil, creating a flavor harmony that makes every bite a feast for your taste buds and your mind.
Why This Recipe Works for Brain Health
Salmon is an excellent source of EPA and DHA, essential omega-3 fatty acids known to support cognitive function and reduce inflammation. The tomato olive salsa adds lycopene and polyphenols from tomatoes and olives—powerful antioxidants that protect brain cells from oxidative stress. Fresh basil or your choice of parsley or cilantro boosts the flavor profile while delivering anti-inflammatory benefits.
Tips for Perfect Tomato Olive Salsa
For the best texture, remove the seeds from your tomatoes before mixing them into the salsa. I used to skip this step, but the salsa turned out too runny. Now, I scoop out the seeds with a spoon—saving them to mix into salad dressings to reduce waste. This simple step gives you a chunkier, more satisfying salsa without excess moisture.
If basil isn’t on hand, fresh parsley or cilantro makes a tasty and aromatic alternative.
Serving Suggestions for a Balanced, Brain-Boosting Meal
I like to serve this salmon and salsa combo over CMF Rice or CMF Quinua, sprinkled with toasted chopped walnuts for extra crunch and a boost of brain-healthy fats and nutrients.
Add a side salad of arugula or mixed greens tossed with peas or blueberries, sliced green onions, and CMF Basic Salad Dressing for a vibrant, nutrient-dense dinner.
Hosting? Make It a Memorable Meal
Impress your dinner guests with this wholesome main course by pairing it with make-ahead appetizers and desserts:
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Appetizer: Southwest Hummus or creamy goat cheese blended with cilantro pesto, served with carrot and celery sticks and pita chips or whole-grain crackers.
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Dessert: A lighter version of Epicurious’ Raspberry Buttermilk Cake (I reduce the sugar to ½ cup and substitute 1 cup milk mixed with 1 tablespoon vinegar for buttermilk).
Bonus: Turn Leftovers Into Easy Brain-Boosting Meals
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Salmon Salad: Chop leftover salmon and toss with remaining tomato olive salsa, arugula (any leafy green), and quinoa for a quick, nourishing salad.
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Salmon Wrap: Spread plain Greek yogurt on a wrap, add salmon, salsa, and greens, then roll it up. Add leftover grains or white beans to make it a more substantial meal.
- Repurpose into Salmon with Beans over Greens
- 1 1/2 cups diced seeded plum tomatoes about 10 ounces
- 2 tablespoons olive oil
- 1/3 cup kalamata olives pitted, chopped (about 15)
- 1/3 cup chopped fresh basil
- 2 tablespoons drained capers
- 2 large garlic cloves minced
- 1/3 cup red onion finely chopped
- 1 1/2 pound salmon fillet
- 2 tablespoons lemon juice fresh
- salt and pepper
- Preheat oven to 400. Chop tomatoes, olives, basil, onion.
- Combine tomatoes, 2 tablespoons oil, olives, basil, capers, garlic, and onion in medium bowl; stir to blend.
- Season with with salt and pepper to taste.
- Drizzle lemon juice on salmon; sprinkle with salt and pepper. Bake in preheated oven for 10 -12 minutes until begins to flake. Remove from oven.
- Let salmon rest a couple of minutes. Cut into serving portions and transfer to plates. Top with salsa.
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