#dill salmon

[jacuzzinaps]

Back in the kitchen with some what are now staples in the household: (in order of appearance)

Creamy dill salmon with succotash

Avacado and sardines on sourdough toast w/fried egg

Thai green curry chicken (w/like 12 ground thai chilis and fresh thai basil)

Ginger scallion steamed Salmon

Futomaki, tamagoyaki, kimchijeon

Dried mushroom stock noodle soup w/scallops and tofu

Dolsot bibimbap chicken

Baby bokchoy and chicken congee, asian pear side

[style-by-joules]

Oven-Baked Salmon

The health benefits of salmon (healthy fats as well as abundant proteins and vitamins) are well known. Due to this, and the fact that it’s our favorite fish, my husband and I have oven-baked salmon for dinner every week–usually on a work night because it’s so quick and simple. Preparing salmon this way is incredibly easy–before we owned a real oven we even used to bake salmon in my husband’s toaster oven and it worked just fine. All you need is a pan, an oven rack, a fillet of salmon, and a few spices.

I thought I’d break up all the fall-themed recipes I’ve been sharing with you lately with this healthy entree. For those of you who are new to cooking salmon, the directions include instructions on how to check for doneness. The biggest key to delicious fish is in not overcooking it.

Oven Baked Salmon

Servings: 2 · Serving Size: half, 8 ounces raw (with skin) · Calories: 363 Fat: 22 g · Cholesterol: 117 mg · Sodium: 297 mg · Carbs: 0 g · Fiber: 0 g · Sugar: 0 g · Protein: 40 g

16 ounce salmon fillet*

1/4 tsp lemon pepper seasoning

1/4 tsp dill weed

1/4 tsp kosher salt

* You can get salmon fillets at the meat/seafood counter at your local grocery store (sometimes they also have them prewrapped in the meat section). Any salmon will work for this recipe. King salmon is decidedly the best, but harder to find and more expensive. Farm-raised Atlantic salmon is fine. The only salmon I stay away from is sockeye–it’s much fishier and tougher. The calories in this receipe assume a 16 oz. skin-on fillet, which assumes 2 oz. of skin. If you get a fillet without skin, you can use any old online calorie counter to get your calories. I prefer Calorie King.

Directions Preheat oven to 350 degrees.

Place your salmon on a wire baking rack set over a baking sheet. You’ll want your setup to be akin to this roast pan, though you can definitely just use a common oven baking rack set over a cookie sheet (that’s what I use).

Sprinkle lemon pepper, dill weed, and kosher salt evenly on salmon, and place in over. Bake for 20 minutes, or until salmon looses translucency and flakes easily with a fork. See the picture below for what this looks like. I usually don’t time salmon when I make it, I just use the fork method. You’ll want the salmon to flake easily when you pull it apart. It should still seem relatively moist–if it seems dry and dense it’s likely over-cooked. If you’re new to this method, it will probably take a few tries to get it right, so I’d suggest timing it and using the fork method until you feel comfortable with it.

Once salmon is finished, remove from oven, cut the fillet in half, and serve.

from Oven-Baked Salmon

[lunchadventures-blog-blog]

dill salmon @ ikea restaurant