Oven-Baked Salmon
This recipe offers a straightforward and healthy approach to preparing delicious oven-baked salmon. Seasoned simply with salt and pepper, the salmon is baked to perfection and then beautifully complemented by a fresh, vibrant Toasted Almond Parsley Salsa, making for an effortless yet elegant meal.
Equipment
- 1 Oven
- 1 Baking Sheet or Oven-Safe Pan A non-stick surface is recommended for easy release.
- 1 Chef's knife For precise chopping of salsa ingredients and preparing salmon.
- 1 Cutting Board Essential for safe and clean preparation of ingredients.
- 1 Small Mixing Bowl For preparing the toasted almond parsley salsa.
Ingredients
Main
- 12 ounce salmon fillet cut into 4 pieces
- Coarse-grained salt
- Freshly ground black pepper
- Toasted Almond Parsley Salsa for serving
- Baked squash for serving, optional
- 1 shallot
- 1 tablespoons red wine vinegar
- Coarse grain salt
- 2 tablespoons capers rinsed
- 1 cup fresh flat-leaf parsley
- 1/2 cup toasted almonds
- Extra-virgin olive oil
Instructions
- Preheat the oven to 450 degrees F.
- Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salsa and squash, if desired.
Notes
For perfectly cooked salmon, aim for an internal temperature of 145°F (63°C) at its thickest point. Overcooking will result in dry fish. The skin-side down placement on a non-stick surface helps crisp the skin while protecting the delicate flesh. For the Toasted Almond Parsley Salsa, ensure almonds are truly toasted for maximum flavor and crunch. A squeeze of fresh lemon juice over the finished salmon will brighten the flavors beautifully and cut through the richness. Consider adding a touch of minced garlic or a pinch of red pepper flakes to the salsa for an extra layer of complexity.