Salmon is a versatile and nutrient-dense fish celebrated for its rich flavor and impressive health benefits. Incorporating salmon into your diet can boost heart health, support weight management, and provide essential omega-3 fatty acids, making it a fantastic choice for overall wellness.
Ingredients
- 4 salmon fillets (6 oz each), skin-on or skinless
- 2 tablespoons olive oil or melted butter
- 1 lemon, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil or melted butter on all sides.
- Season the fillets evenly with salt, pepper, and minced garlic. Place lemon slices on top of each fillet for added flavor.
- Arrange the salmon fillets skin-side down on the prepared baking sheet. Drizzle any remaining oil or butter over the fish.
- Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork. Thicker fillets may require a few extra minutes.
- Remove from oven and garnish with fresh herbs if desired. Serve immediately with your preferred side dishes.
Tips
- Substitutions: For a different flavor, try using soy sauce and ginger for an Asian-inspired twist or a spice rub for a smoky taste.
- Storage: Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent drying out.
- Common mistakes: Avoid overcooking, which can make the salmon dry. Keep an eye on the baking time and check for doneness regularly.
- Choosing fresh salmon: Look for bright, firm flesh and a mild scent. Frozen salmon can be just as nutritious if properly thawed.
Serving Suggestions
Serve your baked salmon alongside roasted vegetables, a fresh green salad, or steamed rice for a balanced and satisfying meal. For added flavor, squeeze fresh lemon juice over the top just before serving or drizzle with a light vinaigrette.
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