Salmon has so much flavor that the simplest of cooking methods are sometimes the best. The fat content of salmon (luckily it’s mostly healthful omega-3 fatty acids) makes it well suited to high-temperature roasting. Be sure the oven is well preheated.
When placed skin-side down on a baking sheet and baked in a hot oven, there’s no need to skin the fish before roasting. Once cooked, the fish comes off the pan easily, leaving the skin behind.
Serving suggestion: The richness of salmon pairs well with the fresh, tangy flavors of relishes and salsas.
Makes 4 servings
4 salmon fillets, skin on (5 ounces each)
2 tablespoons fresh lemon juice
½ teaspoon salt
1. Preheat the oven to 450°F. Place the salmon fillets, skin-side down, in a jelly-roll pan. Sprinkle the fillets with the lemon juice and salt.
2. Roast for 10 minutes, or until the fish just barely flakes when tested with a fork. Slip a spatula between the flesh and the skin and lift, leaving the skin behind.
Nutrition per serving: 232 calories, 12g total fat (2g saturated), 92mg cholesterol, 0g dietary fiber, 1g carbohydrate, 29g protein, 361mg sodium.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.