Baked Salmon & a Salad 🐟🥗

Jump to Recipe

Sometimes I decide to make something for dinner because it’ll be a challenge, or we have an ingredient or leftover to use up. And, sometimes I want to make something simple so we can enjoy two episodes of Better Call Saul instead of just one.

This meal *almost* falls under “too easy to blog about”, but I know there are folks out there for whom anything can be overwhelming or proverbially out of reach. This one’s for you.

Woodman’s has a package of inexpensive, frozen, wild-caught salmon that comes as two large, skin-on, separately-frozen fillets. This is basically all you need, but we’ll dress it up a little, to make it look fancy.

Preheat the oven to 400° and get our baking sheet and parchment paper ready. If you don’t have a lemon handy, a little lemon juice will work. Cracked some pepper and salt, sprinkle capers around, and top with sprigs of thyme (this is the fancy part).

I usually bake it for 10 minutes and check the flakiness, then put it back in for 2 to 4 more.

I’d like to note here that salmon and eggs have something in common: albumen. It’s the white protein that surrounds an egg yolk, which keeps the baby chicken safe during incubation. It also seeps out of a salmon steak or fillet when cooked. This can be kinda gross to people who aren’t expecting it, so I usually try to scrape as much off as I can before plating.

While the fish is cookin’, grab your favorite medium bowl and whisk together white wine vinegar, lemon juice, canola oil, and a little agave nectar. Cut up some radishes, carrots, cucumber, and tomatoes and toss in the bowl with a whole bunch of spinach. There are some fancy sprouts pictured, too, but those aren’t required. I almost forgot to tell you to salt and pepper the salad, but you know to do that already.

Everything comes together so quickly! Plate and eat.