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.
6 salmon fillets, 6 ounces each, 1 ½ to 2 inches wide
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Preheat the ocean to 425 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine the olive oil with salt and pepper to taste.
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.
When cool enough to handle, remove the skin. TO serve, arrange the fillets on a serving platter.