Oven-Baked
Salmon
This salmon dinner couldn't
be simpler. Season the fish with salt and pepper, then pop it in the oven for a
quick 15 minutes. An easy-to-make parsley and almond salsa goes on top for a
touch of freshness.
Ingredients
12 ounce salmon fillet, cut into
4 pieces
Coarse-grained salt
Freshly ground black pepper
Toasted Almond Parsley Salsa, for
serving
Baked squash, for serving,
optional
Toasted Almond Parsley Salad:
1 shallot
1 tablespoons red wine vinegar
Coarse grain salt
2 tablespoons capers, rinsed
1 cup fresh flat-leaf parsley
1/2 cup toasted almonds
Extra-virgin olive oil
Directions
1.
Preheat the oven to 450 degrees
F.
2.
Season salmon with salt and
pepper. Place salmon, skin side down, on a non-stick baking sheet or in a
non-stick pan with an oven-proof handle. Bake until salmon is cooked through,
about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash,
if desired.
Toasted
Almond Parsley Salad:
1.
Mince the shallot and add to a
small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit
for 30 minutes.
2.
Roughly chop the capers, parsley
and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix
again and adjust the seasonings.