2 pieces of salmon fillet with skin on
3 medium size tomatoes
1 onion
1 zucchini
1 tsp Salt
1 tsp Pepper
1 tbsp Garlic powder
1 tbsp paprika
1 tbsp of cumin
1 tbsp of olive Oil
1/3 cup of fresh chopped cilantro

Preheat the oven to 400. Slice the tomatoes, zucchini and onion very thin. Arrange on a baking tray, sprinkle salt and pepper.
Place the fish on top of the vegetables, sprinkle a little bit more salt, pepper, paprika and cumin. Drizzle the olive oil. Garnish with chopped cilantro on top.
Bake uncovered for 30min. Serve warm.

*all ingredients are available at Seasons Kosher!

1 salmon steak
2 plum tomatoes sliced thinly 

Juice from one lemon plus zest 

1 tsp of honey 

1 tsp of Sea Salt

1 tbsp ofpepper

Few sage leaves 

Olive oil
In a large pan, heat up one tablespoon of olive oil. Season the salmon with sea salt and pepper on both sides and drizzle half of the lemon juice. When the pan in hot, cook the salmon on each side for 7 to 8 minutes. Remove the salmon from the pan. Add one tablespoon of oil to the pan. When the oil is hot, add the sage, tomatoes, honey and lemon. Flip the tomatoes on the other side after one minute. Stir everything with a wooden spoon slowly for about 2 minutes. Add a teaspoon of salt. Remove from the pan and serve with the salmon. Top everything with lemon zest. 

All fresh ingredients available at Seasons Kosher!