Herbed Baked Salmon
This crowd pleaser takes 20 minutes to make. I love salmon, it’s a unique fish - like the lovechild between a land animal and a sea creature. It’s satiating, full of good fats and very versatile. I recommend buying wild caught salmon, it’s a completely different color to farm raised and has a cleaner flavor. Farm raised salmon live a life of suffering, voting with your dollar is a real thing. Whenever I’m hosting a big party I always make this, it literally only takes 20 minutes so you can make it last minute. It’s yummy hot or cold, kids love it, it’s a great source of protein and just incase there’s a pescatarian floating around, you never know.
Ingredients
Wild caught salmon filet x 1
Fresh herbs x 1 handful (I used dill here)
Lemon x 1
Toasted pine nuts x 1/2 cup
Olive Oil x drizzle
Sea salt x to taste
Ground pepper x to taste
Instructions
SERVES 6 | COOKTIME: 20 MINUTESPreheat oven to 400 degrees F.
Line a sheet pan with parchment paper. Drizzle with olive oil. Wash the fish under cool running water and pat dry on each side with a paper towel.
Lay the fish onto the sheet pan, drizzle with olive oil and then sprinkle both side evenly with sea salt. Especially over the skin side.
Place in the oven for 15-20 minutes!
Whilst its cooking, toast the pine nuts, cut up the lemon into chunks, and pick the leaves off the fresh herbs.
Once the salmon is done, you touch it with your finger and it should have a nice bounce to it. It will continue cooking when you remove it from the oven, mastering this just takes practice.
Lay the fish onto the serving tray and decorate with the fresh herbs, lemon chunks and pine nuts! Your guests can help themselves.
For a whole meal, serve with bone broth brown rice and a huge bushy salad. Keeps well in the fridge for 5 days max.
Yum!