Greek fish cuisine, aka ψαροφαγία /psarofagia/, is rooted in the country's vast coastline and island culture. Fresh ingredients and simplicity are the main "requirements".
Ψητός σολομός με πατάτες (Greek)
/psitós solomós me patátes/
Serves 4
Preheat the oven to 425ºF/22oºC
~Use organic ingredients if possible~
fingerling potatoes, cut in half
olive oil
chopped garlic cloves
Himalayan salt, lemon pepper, paprika, to taste
4 skinless salmon fillets, fresh or thawed
2 bell peppers, different colors, cut into rings
cherry tomatoes
parsley
kalamata olives, cut in half
1 lemon, zest and juice
ένα / EN-a/ 1. Toss in a bowl: potatoes, olive oil, garlic, salt, pepper, and paprika
δύο /THEE-oh/ 2. Place in a baking pan, cover with foil, roast for 30 minutes.
τρία /TREE-a/ 3. In another bowl, add the peppers, tomatoes, parsley, olives, pinch of salt and pepper if desired.
τέσσερα /TESS-air-uh/ 4. Add on top of the potatoes, then add the salmon.
πέντε /PEN-day/ 5. Uncover and roast another 10 minutes. Salmon inside temperature 145ºF/ 74ºC.
έξι /EX-ee/ 6. Serve from the pan, with squeezed lemon juice on top, sprinkle with the zest.
Try other Greek dishes: https://veggiefernandezs.blogspot.com/search/label/Greek
