If you like to keep your seafood simple, this is an easy recipe that does not require many ingredients. If you’re intimidated by cooking fish, this is a super easy way to get started. You can serve this salmon with a side of vegetables such as mixed leafy greens (arugula, spinach, chard, collards), with roasted vegetables, or simply green beans. A side of rice or a potato dish goes well with it too, but if you’re watching your starchy carbohydrates, stick to the double vegetable portion instead. It is easy to prepare and is packed with healthy nutrients such as Omega 3’s, Vitamin D, protein, and Selenium.
This is what salmon often looks like raw.
Roasted Salmon (Baked)
- 1.5 lbs Salmon sockeye, king, coho, or farmed Atlantic all work
- 1 tsp dried dill
- 2 tbsp olive oil
- 1/2 tsp sea salt
- pinch black pepper omit if can't have pepper
- 1/2 juice from half a lemon
- Prepare a cookie sheet big enough to hold all your pieces of salmon. Do a layer of foil, then a layer of parchment. No cooking spray required! Preheat your oven to 375 degrees.
- On a cutting board or covered cutting board (place parchment over the board to reduce the messy clean-up), slice your salmon into 4 ounce to 6 ounce portions, depending on how large you want them. The fish market or grocery store can sometimes cut them for you if you ask, and even de-bone them.
- Place each piece on the prepared cookie sheet with a little space between them so they can cook fully.
- Drizzle with olive oil and squeeze your lemon juice over the top of the fish.
- Sprinkle on your dill, salt, and pepper
- Pop them in the oven at 375 degrees to bake for approximately 30 minutes. The fish will change in color and the pieces will likely shrink a little bit (that is normal). You can remove the skins after they finish cooking if you want (some people like the skin on).