This is my favorite way to cook salmon it comes out juicy and soft every time. I use to hate salmon. I converted from being a vegetarian because sushi is amazing! Anyways I thought I would like salmon by itself, but no, it was dry and had a funny taste. Salmon is delicate, add too much salt and it won’t be edible, overcook it and it will turn to rubber.
You will need a baking dish,( I used 10”X 11”) a bowl to mix the lemon oil mix, and tin foil to cover the baking dish.
8 oz Salmon
Pinch of salt sometimes I don’t add salt until it’s done.
Juice of one lemon
2 Tab olive oil
In a bowl squeeze, one lemon then add the oil and salt. Hold back one tablespoon of oil to use for salad dressing, or to add more flavor to the salmon at the end of baking.
Pour the rest of the mix into the baking dish cote both sides of the salmon and put it in the fridge let marinade. If you are heading to work it will take five minutes to make the marinade place the salmon skin side up wrap with plastic wrap.
Preheat oven to 420 F 215 C
Flip the fish so the skills down. There should still be some liquid in the pan this will help to create steam so the salmon will come out soft. Cover the baking dish with foil. At this temperature, the salmon will cook fast so check it in
20 minutes if the salmon was a bright red then it will be easier to check because it will become lighter in color. Or you can stick a thermometer in the thickest part and it should read 145F. I served it with a salad I made the night before.
I hope you enjoy this dish, comment down below if you made it, I would love to hear from you.
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