Salmon is one of our favorite things to eat, and definitely one of my favorite things to cook. It’s fairly simple and quick. I pretty much always buy Sockeye salmon and I do stick to only wild caught. Sockeye salmon can be found at Whole Foods, Sprouts, and Reasor’s here in Tulsa, so any similar type of grocery store would have it. Right now you can only get previously frozen salmon, I think the season is pretty much over for fresh.
Now, back to the recipe. I adapted this one from The Clean Program, or more specifically from the book Clean by Dr. Alejandro Junger. Of course, in my true fashion, I tweaked the recipe a bit.
1.5 lb Sockeye Salmon
freshly ground black pepper
dill (I’ve used fennel seeds, rosemary, and even walnuts instead and was just as good)
1. Preheat oven to 425 degrees F
2. Line a baking sheet with foil and cut 2 fairly large pieces of parchment paper
4. Place the salmon on the 2 pieces of parchment paper
5. Drizzle some olive oil and balsamic vinegar on your salmon and lightly rub it in
8. Bake for 15-20 min, I do 15 minutes in my little convention oven, it sticks to the paper if it’s been too long. One way to avoid the sticking part would be to add some fresh veggies under the salmon before baking it. Asparagus and yellow squash & zucchini are the ones I’ve done, the goal is to pick the veggies that don’t require a long roasting time.
9. Serve immediately.
I served mine with an autumn inspired salad consisting of fresh greens, roasted acorn squash, thinly sliced apples, pecans, cranberries, and a couple halved dates. Topped with olive oil and balsamic vinegar.