Living in the northwest has its perks, one of my favorite being its endless bounty of wild, fresh fish. Salmon reigns king in my book for its rich, healthy omega-3 fatty acids, protein, and vitamin D.
But what I also love about salmon is its simplicity. If you don't believe in your kitchen skills, think again. Anyone can cook. Especially when it comes to fish. The only catch is to not overcook it.
- 1 1/2 pounds of wild-caught salmon fillet(s)
- extra virgin olive oil
- 1 lemon
- a handful of spinach leaves
- fresh ground pepper
1. Pre-heat oven to 350 degrees Fahrenheit. Place tinfoil on baking pan, or use a baking sheet to place underneath the salmon. Put salmon on pan and lightly coat with extra virgin olive oil.*
* This helps preserve the fish's fleshy moisture, as the oil will help seal a portion of the fish's natural moisture inside.
2. Bake in oven for 12-16 minutes, depending on the meatiness and size of your fillet. Be sure to check the fish frequently so as to not overcook it.
3. Start prepping plate with spinach leaves. Grind fresh ground pepper on leaves, adding a dollop of extra virgin olive oil and a squeeze of lemon.
4. Place salmon on top of spinach salad. Finish by sprinkling Almond Cardamom sea salt on top of salmon.*
* The flakey, coarse texture and clean, delicate flavor of this Fleur de Sel salt loaded with bright orange zest, crunchy bits of almond, and cardamom makes an excellent marriage with salmon.