Baked Salmon



Salmon is one of my favorite dishes and I eat it at least once a week, sometimes more often. Salmon is rich in omega 3 fatty acids, which are great for heart health.

Salmon is another quick dish that is so versatile. I eat it over a bed of lentils, over quinoa, on a salad, over a bed of arugula, with farro, with salsa on top, baked, broiled, pan seared, no skin, crispy skin…you feel me? You can do so much with it in such a short amount of time. I placed this salmon on a bed of farro, which I cooked in a little chicken stock, for additional flavor.

Baked Salmon (4 servings)

Four salmon filets, skin on
1 tablespoon Olive oil
Freshly ground black pepper
Kosher salt

Bring the salmon to room temperature before cooking.

Preheat the oven to 450 degrees F.

Rinse salmon pieces and pat dry. Lightly coat salmon filets in olive oil (both sides). Season salmon with kosher salt and freshly ground black pepper on both sides. Preheat a cast iron skillet or oven-safe pan on the stove top on high heat. Place salmon in skillet, skin side down, and cook for 2-3 minutes. Remove from heat and place the pan in the oven to finish. Cook for another 7-9 minutes or until salmon is flaky and cooked through.

Quick and easy…and healthy!


Cucumber Tomato Salsa

1/2 cup grape tomatoes, seeds removed, diced
1/2 cup English cucumber, diced
1/4 cup red onion, diced
Salt and pepper to taste
Fresh dill
1 tablespoon olive oil

Dice produce and place in a small bowl. Season with salt and pepper. Add olive oil and fresh dill and combine. Serve over fish.


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