Roasted Salmon
This is a simple, foolproof way, 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 Shiitake Mushrooms and Thyme or Whole 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 (skin left on)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit. 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.