Are you looking for a quick and healthy way to cook fish during the week in order to enjoy a healthy lunch? You’ve come to the right place! During the week, I keep my lunches pretty simple and fuss-free. It usually consists of a salad topped with fish or chicken. I like to cook the fish or chicken Sunday or Monday night this way I can enjoy it for about 3 days. This recipe is very easy and was loosely inspired from the Greek chicken kebabs I made a couple weeks ago. I recommend wild caught salmon because it has less chemicals and toxins than the farm raised fishes.
- 2 Salmon filets (wild caught)
- 2 tbsp tzatziki sauce
- 1 tbsp hot sauce (I used Tapatillo)
- 1 tbsp olive oil
- 1 tsp dill
- 3 lemon slices
- ¼ onion, sliced
- Salt & Pepper to taste
Pre-heat oven to 350 degrees. Place a piece of aluminum foil on the center of a baking sheet; make sure you have enough foil to cover the salmon loosely (more or less form a tent around the salmon). Place the two salmon filets on the center of the foil and sprinkle with salt, pepper, drizzle with olive oil, hot sauce and tzatziki (I used the low-fat one from Trader Joe’s). Rub the salmon with all the ingredients until they’re well mixed. Top with onions and lemon and sprinkle with dill. Bake the salmon for about 20 minutes (time will vary depending on the size).
Once the salmon is cooked, allow it to sit for about 3-5 minutes. You can then cut/chop it and place in a container. It will keep well for about 3 days. Enjoy it atop a delicious bed of greens drizzled with fresh lime juice and a sprinkle of feta!