Take pleasure in oven-cooked salmon that is delicate, flaky, and perfectly seasoned. Simple preparation of wonderful fresh salmon with no additional procedures or messy cleanup.
Enjoy tender, flaky salmon
4 pieces of a 12 ounce salmon fillet
Salt with a large grain
black pepper freshly ground
Served with: Toasted Almond Parsley Salsa
optional baked squash for serving
red wine vinegar, 1 tbsp
2 tablespoons rinsed capers
Fresh flat-leaf parsley, 1 cup
30 grams of toasted almonds
Olive oil extra virgin
Toasted Almond Parsley Salad:
Set the oven to 450 degrees Fahrenheit.
Put some salt and pepper on the salmon. On a nonstick baking sheet or in a nonstick pan with an oven-safe handle, place the salmon skin side down. Bake for 12 to 15 minutes, or until salmon is thoroughly done. If wanted, serve with the squash and the toasted almond parsley salad.
Add the minced shallot to a small bowl. Shallots are covered in vinegar, which is then sprinkled with salt. Give it 30 minutes to sit.
Add the capers, parsley, and almonds to the shallots after roughly chopping them. As you add the olive oil, taste it. Remix, then taste and adjust spices.
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