As we enter the season of butter, sugar and peace on earth, I thought it would be a good idea to post something healthy to counteract all the treats that come our way this time of year. Prep time is minimal for this dish and you can get dinner on the table in less than 30 minutes. Bookmark it for those busy days ahead. In addition to being fast and delicious, it is also very pretty and would make a great dish for entertaining.

The inspiration for this dish comes from Donna Hay. I adapted it slightly. She cooked the fish en papillote, which involves wrapping each piece of salmon in parchment paper. It’s a great technique for lean cuts of protein like white fish and chicken breasts, but I didn’t think it was necessary for salmon, which is quite high in healthy omega 3 fats.

Since you’re turning on the oven already, add a tray of roasted grape tomatoes. The acid-sweet balance of these are  perfect with the rich salmon. Once the tomatoes are in the oven, get working on the fish. Thinly slice some lemons to make a base for the fish fillets. The spice mixture is a blend of smoked paprika, red pepper flakes, honey and olive oil. Finish with a sprinkle of coarse salt. I found a jar of pretty pink Himalayan  salt at HomeSense last week!
Scatter some fresh basil and chopped olives on the roasted fish and dinner is done.

Click here for recipe for Roasted Spiced Salmon and Tomatoes.