Salt and Pepper Salmon

I was talking last week about how some baked salmon I made turned out fabulous, and I was pleased because salmon is my least favorite seafood (and I’m not picky)!

We had two salmon fillets with skin, in the freezer that I’d thawed (pretty sure the skin keeps all the fat and moisture in, even though it grosses me out-but I’m working on that!). I put them skin side down in a glass 8×8 baking dish that I’d rubbed a bit of olive oil on, and generously sprinkled them both with salt and pepper. They were done in about 7 minutes. That was it. I thought I’d try baking them with no oil or fat, since they’re fatty by nature, and it worked great. Only when I put it on my plate, did I drizzle a bit of olive oil on the fillet (not cooked, so still has the health benefits). So good! Sometimes, less is more.

I paired them with some thyme roasted carrots I’d thrown in the oven, for dinner and a couple of berries.DSC_0384

I had plenty of carrots leftover to bring in my lunches throughout the week, and Seth used the other salmon fillet in a salad Sunday night. Leftovers rock!

3 thoughts on “Salt and Pepper Salmon

  1. YUM, we eat salmon at least once a week and we love it. We always pair it with steamed broccoli with fresh lemon juice and it’s sooooo good!!!!!

  2. Hmm I am not a huge salmon fan(In fact I would go with don’t really like it at all)…but because of the health benefits…I may try this!!!

Tell me what you think!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s