BAKED HERBED SALMON WITH RED ONION CAPER VINAIGRETTE

RED ONION CAPER VINAIGRETTE

First, prepare the vinaigrette so the flavors have time to meld.

INGREDIENTS

• 1 cup/240ml olive oil

• 1/4 cup/60ml sherry vinegar (white wine vinegar will do in a pinch)

• 1/2 red onion very thinly sliced or diced

• 1 teaspoon chopped fresh basil

• 1 drop dōTERRA Fennel essential oil

• 1 teaspoon fine sea salt

• 3/4 teaspoon freshly ground black pepper

• 2 teaspoons capers, drained - I used sliced caper berries

• 1 teaspoon Dijon mustard

In a 16 oz glass jar with lid, add ingredients and shake until emulsified. Cover and refrigerate until ready to serve. You can also make this up to 2 days in advance. The flavor is definitely better the next day. Just remember to shake again right before using.

SALMON RUB

INGREDIENTS

• 1 tsp Minced basil

• 1 tsp Minced flat-leaf parsley

• 1 tsp Minced thyme

• 1 tsp Minced cilantro

• 2 drops dōTERRA Fennel essential oil

• 1/2 tsp cracked fennel seeds

• 1/2 tsp cracked black pepper

• 1/4 tsp kosher salt

Place all ingredients in a glass mixing bowl and gently mix and massage.

SALMON

INGREDIENTS

4 lbs salmon filets. I sliced mine into steaks, skin intact.

Preheat oven to 325°F. Cover a large rimmed sheet pan or roasting pan with aluminum foil. Place skin side down. Rub Salmon Rub into flesh.

Bake for 35-40 minutes or until the fish is opaque on the outside and slightly translucent in the center. Gently flake to check temperature, if necessary.

Remove from oven and let stand for 5 minutes.

Plate the salmon and gently spoon some of the vinaigrette over the herbed salmon.

Adapted from Food52 Genius Recipes.