I am loving all the salmon that I have been adding to my meal plans each week. Salmon is a perfect light fish that is versatile and cooks up fast. It is the perfect, healthy protein for quick dinners. This week, I made baked salmon with lemon and broccoli in foil packs. Who thought that fancy eating could be done in aluminum foil? One of my favorite things about this recipe… NO CLEAN UP. Clean up is as simple as throwing the foil away. This is great recipe for summer nights, when you would prefer to spend your nights on the patio, enjoying the sun, versus in the kitchen. I love serving rice with salmon, but tonight, I whipped up a quick side of noodles with alfredo, pesto and diced tomatoes.
With salmon try cooking for 4-6 minutes per ½ inch. The salmon we usually get is under 1 inch at the thickest portion so I usually check at 6 minutes. Salmon is done cooking when it is flaky and opaque. If you have a thermometer, it should read at least 145oF at the thickest part of the fish. Depending on how thick the fillet is, adjust the cooking time accordingly.
- 2 Salmon fillets
- 5-6 Asparagus Spears (cut in half)
- 1 Lemon (sliced)
- Salt and Pepper to taste
- Preheat oven to 425o
- On a large sheet of tin foil, place 5-6 pieces of asparagus, or a half cup of broccoli
- Layer your salmon fillet on top of the vegetables
- Add 2-3 lemon slices on top of salmon, season with salt and pepper.
- Fold the tinfoil around the Salmon in a pillow/pocket type folding all edges tightly.
- Bake for 6-10 minutes.
Looking for other options for preparing Salmon try Teriyaki Bowls with Salmon or Baked Salmon with wine butter sauce. Now it’s your turn to share. What is your favorite salmon recipe? Any favorites that I should try?
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