An adaptation of Lena Abraham’s recipe from Delish
Time: 25 min
Servings: 3

INGREDIENTS
For the Salmon

• 1/3 cup balsamic vinegar
• 3 tbsp honey or brown sugar
• 2 tsp A Spice Affair’s Italian Herbs or Tuscan-Style Garlic Dip Mix
• 3 cloves garlic, sliced
• 3 salmon fillets (200 g each)
• freshly ground Pink Himalayan Salt
• freshly ground Black Pepper

For the Salad

• 2 cup halved cherry tomatoes or 2 Kumato tomatoes, sliced
• 1 cup mini mozzarella balls, quartered
• ¼ cup fresh basil
• a pinch of A Spice Affair’s Italian Herbs or Tuscan-Style Garlic Dip Mix
• freshly ground Pink Himalayan Salt, to taste
• freshly ground Black Pepper, to taste
• 1 tbsp balsamic glaze (or 1 tbsp balsamic vinegar & 1 tsp honey)
• 1 tbsp olive oil

PRO Tip: you may skip the salad and alternatively top the salmon with tomatoes and mozzarella and bake in the oven. Once baked, garnish with fresh basil and serve.

DIRECTIONS

For the Salmon

1. Preheat oven to 375°.
2. Combine balsamic vinegar, honey (or brown sugar), A Spice Affair’s Italian Herbs (or Tuscan) and garlic in a bowl.
3. In a container, pour marinade over the salmon and place in the refrigerator for 15 minutes. 
4. Transfer the marinated salmon to a baking tray and season with A Spice Affair’s freshly ground Pink Himalayan Salt and Black Pepper. Bake for 18 minutes, or until flaky.

For the Salad

5. Meanwhile, combine the spices, balsamic glaze and olive oil in a bowl. Mix well, then drizzle over the remaining salad ingredients.
6. Serve salmon with the caprese salad and enjoy!