Quick & Easy Baked Salmon

Salmon is so incredibly easy to bake in the oven, which is why it is my favorite way to prepare it. Salmon skin is rich in connective tissue. One-third collagen by weight, salmon skin is wonderful for our skin health and elasticity. Salmon is rich in omega 3’s, which provide anti-inflammatory properties that can help reduce outbreaks of acne.

Quick & Easy Baked Salmon

Salmon is so incredibly easy to bake in the oven, which is why it is my favorite way to prepare it.  Salmon skin is rich in connective tissue.  One-third collagen by weight, salmon skin is wonderful for our skin health and elasticity.  Salmon is rich in omega 3’s, which provide anti-inflammatory properties that can help reduce outbreaks of acne.  Enjoy this with any of the vegetable recipes I have published on my site for a complete meal.
Servings: 4 servings

Ingredients

  • 4 salmon filets, skin on, 4-6 oz each
  • 2 Tablespoons avocado oil
  • kosher salt
  • fresh cracked pepper
  • 2 Tablespoons chopped fresh parsley (optional)

Instructions

  • Bring the salmon to room temperature. Let your salmon filets rest out on the counter for 15-30 minutes, until they have (at least mostly) come to room temperature. This will help with even cooking.
  • Heat oven to 450°F. Line a baking sheet with parchment paper (or use an oven-proof non-stick skillet).
  • Blot the salmon filets dry on all sides with paper towels. Place the salmon skin-side-down the prepared baking sheet (or skillet). If the ends of the salmon filets are really thin, just tuck them under a bit for even cooking.
  • Brush the salmon on all sides (except the bottom) with oil. Sprinkle each filet with a generous pinch of salt and black pepper, along with any other dry seasonings you prefer. (garlic powder is really nice)
  • Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet). You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
  • Remove pan from the oven and transfer the salmon to a clean serving plate, either with the skin or leaving the skin behind.  (I recommend eating the skin with the fish)  Sprinkle each filet with a good squeeze of lemon juice, then serve warm and enjoy!

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