This colorful fall dinner is also perfect for Halloween. Salmon fillets are baked and topped with a black olive and shallot sauce. It’s served with black beans and orange carrots. Shallots are part of the onion family. They are small and teardrop-shaped and are milder than onions.
The trick to cooking this salmon in the oven is to make sure the oven is at temperature before adding the salmon.
Thank you for reading The Columbian.
Subscribe for only $99/year to get unlimited access.
Your tax-deductible donation to The Columbian’s Community Funded Journalism program will contribute to better local reporting on key issues, including homelessness, housing, transportation and the environment. Reporters will focus on narrative, investigative and data-driven storytelling.
Local journalism needs your help. It’s an essential part of a healthy community and a healthy democracy.
