A fresh salmon fillet, cooked till the centre is slightly pink with tender flesh that is still moist. Sounds perfect? It is actually easier to accomplish than you think! With this easy baked salmon recipe, dinner gets to the table in less than 20 minutes! It is also easily scalable to feed your significant other, or to feed a family of 4.
As this is a summer recipe post, I have paired the salmon with a mouth-watering lemon dressing that cuts through the fattiness of the fish and is appetizing to boot! Who says you only have to make lemonade out of lemons?
Honest admission – When I make quinoa I batch cook it plain (think a cup or two) and store it in the fridge after cooling. When I want to use it I take out what I need, heat it up and add in whatever herbs/nuts/seasonings I want to pair with my proteins. This really speeds up my meal preparations.
One more cooking tip – When cooking salmon, the way that it is cut affects how it should be cooked. A really thick salmon fillet (more than 1 inch thick) would take longer to be cooked through, as opposed to a thin one. And no, you can’t bash it into shape like a chicken breast. When baking your salmon, check it every 1-2 minutes from the recommended cooking mark. I have heard many a story from my friends about how they hate salmon because it is dry and disgusting (the horror!).
If it looks slightly pink in the middle, it is okay to take it out as the residual heat will continue to cook it. If you check it and it is cooked through. It will likely be dry by the time you serve it. Don’t worry though, the lemon dressing is more than adequate to moisten the fish. Good luck!
Baked Salmon with Lemon Dressing
Tender baked salmon, zesty lemon dressing, paired with nutty quinoa and fresh salad greens round out this tasty treat!
- 200 grams salmon fillet
- 3 tbsp olive oil extra virgin
- 1 sprig spring onions washed and sliced on a bias
- 60 grams mixed salad greens washed and drained
- 6-8 cherry tomatoes washed and halved
- 1/2 lemon zested and juiced
- 2 tbsp sliced almonds toasted
- 1/2 cup quinoa cooked
- salt and pepper season to taste
- 1 tsp dijon mustard
- 1/2 tbsp honey
- 1/2 tbsp lemon juice from lemon
Set oven to 450 degrees F / 230 degrees C, season salmon fillet with salt and pepper, coat evenly with olive oil and bake in oven until tender. Approximately 12-15 minutes. (For my 200g fillet, it took me 12 minutes).
If required, cook raw quinoa according to package directions. Also, toast almonds in separate small dry pan.
Mix almonds, lemon zest, 1/2 tbsp olive oil and spring onions into quinoa. Season to taste.
Toss salad greens with cherry tomatoes, and 1/2 tbsp of olive oil.
For the dressing whisk together all dressing ingredients with 1 tbsp of olive oil. Season to taste. Add more honey or lemon as desired.
To serve, plate up salad, quinoa and salmon. Top with lemon dressing
- Again, I used batch-cooked quinoa to speed up my recipe cooking.
- When baking salmon that has skin on, placing the skin side down will make the skin stick to the pan. Lining your pan with baking paper or foil will make clean up easier.
- Alternatively, use a glass baking dish.
Tomorrow, we will have an Asian inspired Orange Pulled Pork!