Spear Family Cooking: Baked Salmon
I can’t say enough good about salmon. It’s packed with protein, and it has very little saturated fat. It is also a great natural source of Omega-3 fatty acids, which are good for your skin, brain, and heart. Salmon is also packed with other vitamins and minerals, including B-12, B-6, C, and magnesium. Salmon is definitely near the top of my list of “super foods”. On top of all that, salmon absolutely delicious. It is generally a very mild tasting fish coupled with a satisfying “meaty” consistency. Salmon is plentiful, and fairly reasonably priced, even in the Midwest. I have found beautiful fish in every grocery store in Quincy.
When I’m preparing a meal for family and friends, I take nutritional content, taste, and ease of preparation into account. Salmon scores large across the board. Baked salmon is highly nutritious, it tastes incredible, and it is very easy to make.
I will typically serve this with a dark green vegetable, such as spinach or asparagus, jasmine rice or roasted potatoes, and a salad.
Heat oven to 400 degrees on the bake setting.
Arrange the salmon fillets on a baking pan sprayed with non-stick spray (or olive oil). Spacing between the fillets doesn’t matter.
Season the fillets to your liking by coating the entire top of the fish in a thin and even layer of seasoning. I have been using a mixture of basil, oregano, and dried tomato mixed in equal parts, then I add just a dash of black pepper.
Bake the salmon for 20-30 minutes.
The cooking time all depends on preference and the amount of fish that you are cooking. 20 minutes should be sufficient for a few fillets, but if you are making more, or the fish is particularly thick, you may want to keep them in the entire 30 minutes.
That is all there is to it.