Oven-Baked Salmon
This recipe presents an incredibly easy and healthy oven-baked salmon, perfect for a quick weeknight meal. Seasoned simply and cooked to flaky perfection, the salmon is elevated by a vibrant Toasted Almond Parsley Salsa, adding fresh flavors and delightful texture. A delicious and nutritious dish that comes together in under 20 minutes.
Equipment
- 1 Non-stick Baking Sheet or Oven-Proof Pan
- 1 Chef's knife
- 1 Cutting Board
- 1 Small Mixing Bowl
- 1 Measuring Spoons
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, ensure you don't overbake it; it should be moist and flaky, not dry. A general rule is 10 minutes per inch of thickness at 400°F, so adjust the 450°F time accordingly for thinner or thicker fillets. Patting the salmon dry before seasoning can help achieve a better crust. For the salsa, use high-quality extra-virgin olive oil for the best flavor. Adding a squeeze of fresh lemon juice to the salsa or directly over the salmon before serving can brighten the entire dish and cut through the richness. Consider adding a pinch of red pepper flakes to the salsa for a subtle kick.