Oven-Baked Salmon
This recipe provides a straightforward and quick method for preparing delicious oven-baked salmon. Lightly seasoned with salt and pepper, the salmon is cooked until tender and flaky. It's designed to be served alongside a bright Toasted Almond Parsley Salsa, creating a healthy and flavorful meal that's perfect for any day of the week.
Equipment
- 1 Baking Sheet Alternatively, a non-stick oven-proof pan can be used.
- 1 Small Mixing Bowl For preparing the salsa.
- 1 Chef's knife For mincing shallots and parsley, and chopping almonds.
- 1 Cutting Board For preparing salsa ingredients.
- 1 Fish Spatula For gently transferring cooked salmon.
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
To ensure perfectly cooked salmon, aim for an internal temperature of 145°F (63°C) or until it flakes easily with a fork; overcooking will result in dry fish. For enhanced flavor, a squeeze of fresh lemon juice over the baked salmon before serving brightens the dish considerably. If using a baking sheet, lining it with parchment paper can aid in cleanup and prevent sticking. The accompanying Toasted Almond Parsley Salsa is crucial for adding a burst of fresh, acidic, and nutty notes that beautifully complement the rich salmon. Don't skip it!