Warm, sunny weather is just around the corner and with it, an insatiable craving for fresh, quick meals that let you stay outside as much as possible. This is a great time of the year to enjoy fresh fish. Of every type of fish, salmon has to be my favourite and, lemon baked salmon (plus variations) has to be my #1 recipe for many reasons. It is super simple to put together, clean up is a breeze and the taste is , melt in your mouth delicious.
Salmon is one of the best sources of Omega 3 fatty acids, the type of good fat that plays an integral role in fighting inflammation and, thus, staving off certain diseases. Relatively low in calories and high in protein, salmon has also been connected to help against cardiovascular disease and heart attack . In fact, the Heart and Stroke Association recommends having oily fish like salmon twice a week.
Creamy Lemon Baked Salmon
Makes 4 servings
- 1/4 large salmon filleted
- 1/4 c. mayonnaise
- 2 TBSP. Dijon mustard (smooth)
- Juice of 1/2 a lemon
- ½ tsp dill (dried)
- Ground Lemon Pepper to taste
Preset the oven for 425 degrees
Line a baking pan with Aluminum foil or parchment paper and place salmon on it, skin side down.
Mix the mayonnaise, Dijon mustard and lemon juice together.
Spread the mixture on top of the salmon like an icing.
Sprinkle the dried dill evenly and then grind lemon pepper to your taste.
Once the oven is at 425 degrees, back the salmon for 18 minutes (no more, no less) and let sit for a few minutes before you serve. Voila!
Served here with sauteed Swiss Chard and Tuscan roasted Baby Potatoes.
If you have leftovers, this salmon keeps well in the fridge for up to 2 days. It is delicious served cold the next day or served in an omelette for a yummy lunch.