What's Cooking at Richard's ??: Roasted Grape and Thyme Salmon

Memorial Day weekend is one that traditionally finds me at the beach with my family, except for this year. I elected to remain home this weekend to work on a couple of “honey-do” projects that have been piling up while the ladies in my life went to the sand and surf. <insert Pity-Party here>

Today was an absolutely beautiful day and I thoroughly enjoyed working in the yard, even though I often thought how nice it must be at the beach too. <Pity-Party is in full swing> As the day was winding down I had to decide whether to go visit a relatively new eatery that was serving some delicious vegetarian frittata or making dinner for one.

Smelling rather manly and pretty much covered in yard dust I decided to shower and stay home. A rather great decision it turned out to be! <Pity Party subsiding> Trying a new recipe I discovered on Facebook, my spirits were quickly lifted – being clean probably helped a great deal too. Here is a dish that was a spectacular blend of flavors for the taste buds and an attitude lifter.

Ingredients:

2 salmon filets of similar thickness
20-30 red seedless grapes
A few sprigs of fresh thyme (about 30 or so little leaves after prep) Reserve two sprigs for baking with the salmon
1 tsp garlic, minced
2 Tbsp. Olive oil, divided

Salt and pepper

What to do:

Preheat oven to 400 degrees, and prep thyme by removing the leaves from the stems. (Remember to save a sprig for each filet)

In a small bowl combine garlic, grapes, thyme, 1 Tbsp olive oil and salt and pepper to taste.

Spray a baking sheet with cooking spray.
Coat salmon with remaining olive oil and salt and pepper to taste.
Place salmon on baking sheet and add the grape mixture.