Perfect Roasted Salmon

So I got the cutest request from one of my daughters the other day.  She asked me to put this "perfect salmon" on my blog so she'd always be able to make it.  I didn't have a recipe per se, but I was happy to write one so I could fulfill her request immediately.  

I like to have lots of leftovers for salads and snacking so I will typically roast a 3-pound fillet, but this simple technique works with any size - just adjust the amount of salt and pepper you use. 

Looking for something a little more special?  Check out my recipe for Salmon Dry Rub.  Same cooking technique with a slightly dressed up flavor profile.  Either way, you can't lose.

Line a half sheet pan with nonstick foil and place the fillet on the foil, skin side down.

Drizzle the fillet with extra virgin olive oil.

Use a pastry brush to spread the oil all over the fillet. 

Sprinkle the kosher salt and pepper evenly over the fillet.

Pop it in the center of a preheated oven and roast for approximately 10 minutes per inch of thickness or until the salmon is cooked through and flakes easily.   Mmmmmm!

My fillet took exactly 7 minutes to cook.  How's that for a quick dinner?  Cook extra so you have lots of leftovers.  

Items used to make this recipe:

(affiliate links)

• non stick foil https://amzn.to/317IZtJ

• half sheet pan https://amzn.to/3IOGS3A

• magnum peppermill https://amzn.to/3Yp3gGi

• silicone pastry brush https://amzn.to/3vTk9f8

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Perfect Roasted Salmon

makes 6-8 servings

Printed Recipe

Ingredients

• 2-3 pound Salmon fillet (or steelhead trout fillet)

• 1 teaspoon extra virgin olive oil

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 425F and line a half sheet pan with nonstick foil.

2. Place salmon, skin side down, on foil.

3. Brush salmon lightly with olive oil, then sprinkle with kosher salt and pepper as shown.

4. Roast, uncovered, in the center of the oven until cooked through and salmon flakes easily (approximately 10 minutes per inch of thickness).

Note

• Steelhead trout can be substituted.

Wheat Berry Salad with Asian Dressing

Have you had the pleasure of eating wheat berries?  They have a sweet, nutty flavor and an incredibly chewy texture which I find immensely satisfying.  Add a delicious Asian-inspired dressing and you have yourself a flavorful and healthy side dish. 

A few simple ingredients are all we need to make this tasty Asian-inspired salad.

Start with cooked and cooled wheat berries.  They're easy to cook - just boil in salted water for 30-45 minutes, or until tender.

Add the bell peppers and scallions, then toss with the tasty dressing.

Items used to make this recipe:

(affiliate links)

• wheat berries https://amzn.to/2zmA11g

• stainless garlic press https://amzn.to/3fCIYnN

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Wheat Berry Salad with Asian Dressing

makes 2 cups

Printable Recipe

Ingredients

• 2 cups cooked wheat berries

• 1/4 cup chopped red bell pepper

• 1/4 cup chopped scallion

• 1 tablespoon soy sauce

• 2 teaspoons granulated sugar

• 1 clove garlic, minced or crushed

• 1 1/2 teaspoon seasoned rice vinegar

• 1 tablespoon toasted sesame oil

• 1/8 teaspoon hot chili oil

• 1 tablespoon canola oil

Directions

1. Place cooked wheat berries, bell pepper, and scallion in a mixing bowl.

2. Whisk together the following ingredients; pour over wheat berries mixture and toss well.

Note

• To cook wheat berries, boil them in water or chicken stock for 50-60 minutes until they are tender and chewy.