It's a weeknight and you got stuck in traffic heading home or you just don't want to spend so much time in the kitchen. Everyone has a go-to for those nights and mine is always salmon if I'm trying to be healthy. It might be pasta if I'm not trying to be healthy;)
I probably make this once a week. It's fresh, tasty and easy for a healthy meal. I'd still make it if I had all day to plan and cook-and that is what makes it post-able!
-Salmon, 2 portions (1.25 lbs)
-Oil - I use avocado oil spray
-Your favorite dry seasoning - I LOVE Olivelle's Lemon & Dill Tzatziki, about 1 teaspoon per portion
-Lemon, halved or quartered
1 - Let salmon come to room temp while you prep and preheat the oven.
2 - Preheat oven to 400 degrees.
3 - Place salmon on a baking sheet and pat dry. I use a piece of parchment paper to line the baking sheet for easy cleaning. Spray or slather/brush the salmon with oil so that the fish is well coated. Season with salt plus your favorite seasoning. Place lemons around the salmon.
4 - Roast on the center rack for 12 to 15 minutes depending on thickness of salmon and preference. I like to watch for the white substance (albumin) that seeps out as the fish cooks. Once I see a good bit of that I know it's as done as I'd like it. Just brush this away before serving. Some people seem put off by it but I find it to be a great indicator of how done I want my salmon.
5 - Serve with a squeeze of that roasted lemon, a couple of sides and a white wine OR (my fave with salmon) Pinot Noir.
I ended up with a GIGANTIC lemon - organic, from Trader Joe's!!
This is what I look for to know the salmon is done. It's all personal preference-but this works for me.
View of inside at this point.
Tonight we had rice and broccolini as sides.
And a French Pinot Noir! Light enough of a red wine for fish. Another option is Beaujolais.
*The roasted lemons make amazing salad dressing and great for a refresh if you have leftovers the following day.
*Another good combo for roasting is honey+cayenne+sprinkle of salt added to fish before the oven. Use about 1 teaspoon honey per portion and a 1/4 teaspoon cayenne. Sprinkle with salt after slathering with the honey mixture.