What to make for meals in the summer here on my little patch of heaven depends a lot on what needs tended to and harvested in the veggie and herb gardens.  Today that means slender zucchini, grape tomatoes and chard from the vegetable garden.  

Dill, chives and parsley from the herb garden.

I didn’t have to think real hard about how to use both the vegetables and herbs in my supper menu: High oven roasted salmon (Arctic Char is a good sub for salmon) with a fresh herb drizzle incorporating the vibrant flavors of dill, onion chives and parsley. I’ve shared the recipe before but it’s worth sharing again, it’s that good.

We like to serve the salmon atop a plate of spaghetti showered with shreds of Parmesan or Romano. 

A side of sautéed vegetables and greens and supper is ready to go.

I’ll chop the zucchini and tomatoes and sauté them in a bit of olive oil with some of the onion chives. Right before they’re done, the torn chard leaves will be stirred in. Except for a few shakes of salt and pepper, that’s it.

And one more thing about the salmon. As several readers have attested, it’s a keeper. And healthful!

Super simple salmon 

This yummy recipe originated in my recipe group. I’ve adapted it slightly. Ingredients

Salmon

2 thick cut salmon filets, 6-8 oz. or whatever size you like

Extra virgin olive oil and salt and pepper to taste

Herb drizzle

6 tablespoons extra virgin olive oil

2 teaspoons each minced fresh dill leaves, onion chives and parsley

3 tablespoons fresh lemon juice, or to taste

Salt and pepper

Pasta

Cooked spaghetti – keep warm and toss with a bit of olive oil 

Parmesan or Romano

Instructions

Preheat oven to 450. 

Check the salmon for any pin bones left in. Run your fingers over the salmon. They’re sensitive enough to feel any that may still be there. Pluck  out with tweezers.

Place salmon on parchment lined or sprayed baking sheet.

Brush salmon with a little bit of olive oil on top – not too much.

Season with salt and pepper. 

Roast until firm – my two, 8 oz. thick pieces took 10 minutes. 

Salmon will flake easily with a fork when done, but don’t overcook as it dries out and flavor is compromised. We like salmon cooked to medium, 135 or so, since it continues to cook after tenting with foil while we assemble the plates.

Place spaghetti on plate, then give it a good sprinkling of cheese.

Put salmon on top, then drizzle herb mixture on salmon, letting some drip onto the spaghetti. 

Tips

Swap out green onions for chives.

If you don’t have chives, just mince up the green part of green onions, and you’re good to go.

How to tell salmon is cooked

It will be opaque pinkish white in color on the outside, and sort of translucent pink/shiny on the inside. 

Why salmon is good for you

• Salmon contains omega 3 fatty acids – good for your brain, heart, skin and nails, among other benefits.
• Good quality extra virgin olive oil comes from the first cold pressing of the olives. It has anti-oxidant qualities.