This is a simple foolproof way, and possibly the best way, to cook salmon. For a winter dinner, when our suggestion of a cherry tomato salad as an accompaniment might seem a little light, why not make Buckwheat with Shitake Mushrooms and Thyme or White Roasted Beet Salad with Orange Moroccan Dressing, or both. You will have plenty of time to fine-tune a menu, however, you wish to do it because the salmon takes barely a minute to prepare. The oven does the rest.
Ingredients
6 salmon fillets, 6 ounces each, 1 ½ to 2 inches wide
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
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Preheat the ocean to 425 degrees F. Line a baking sheet with parchment paper.
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In a small bowl, combine the olive oil with salt and pepper to taste.
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Brush the seasoned oil on both sides of the salmon fillets, coating them well, then arrange them, skin side down, on the baking sheet. Roast for 8 minutes for fish that is still pink in the center when tested in its thickest part with a fork. (For fish that is cooked through, roast 1 to 2 minutes longer.) Let cool on the baking sheet.
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When cool enough to handle, remove the skin. TO serve, arrange the fillets on a serving platter.
