Baked salmon
This baked salmon partners with practically everything. I suggest adding a starchy side dish, such as rice, potatoes, noodles or your favorite cooked grain. And when it comes to vegetables, anything goes. I recommend steamed, roasted or sautéed broccoli, green beans, asparagus, cauliflower, carrots or spinach.
Store leftover salmon in an airtight container in the refrigerator for up to 4 days. Enjoy your leftover salmon warm or chilled. It makes an excellent addition to a variety of salads, from grain-based dishes to those made with leafy greens. 4 salmon fillets, about 6 ounces each
Salt and coarsely ground black pepper 2 tablespoons olive oil 1 tablespoon chopped fresh parsley 2 teaspoons minced fresh garlic
1 teaspoon Italian herb seasoning or teaspoon each: dried thyme, parsley,1 oregano and basil
Coat a shallow baking dish with cooking spray or brush with olive oil. Arrange the salmon in the prepared pan and season generously with salt and pepper.
In a small bowl, combine the olive oil, parsley, garlic, Italian herbs and juice of
lemon (reserve the second half of the lemon for slicing).
Spoon the mixture all over the salmon fillets, completely covering the tops and sides (don’t leave any dry spots).
Thinly slice the remaining of lemon and arrange the slices on top of the salmon.
Place in the oven and bake for 12 to 15 minutes or until the salmon is opaque and fork-tender. If you’re using a meat thermometer, the internal temperature should be 125 to 130 degrees F when inserted into the thickest part of the meat.
Questions or comments? Email the culinary team at cooking@azcentral.com.