I don’t have much of a story to tell behind this recipe other than I enjoy salmon. I haven’t published a recipe on salmon so this will be my first entry. Salmon is a popular restaurant choice on the fish menu due it its richness in omega 3 fatty acids. Salmon is one in the several species in the Salmonidae family; a family of ray finned fish including salmon,trout, chars, and freshwater whitefishes. Salmon live along the coast of North Atlantic and Pacific oceans. Pink salmon is commonly used a lot. Growing up, my mother would serve salmon more often than she did with other fish. This particular fish can be prepared and made in many different ways. It can be poached,oven baked,grilled, seared, or even pickled. You can make salmon burgers ,salads or casserole using fillets,steaks or canned salmon. This fish does have a lot of bones but not nearly as many as carp. This recipe is simple yet delicious. This fish serves well with salad, grilled vegetables (with grilled salmon steaks), mashed potatoes or rice.
For this recipe, you will need:
- 4 salmon fillets
- Lemon juice
- 1 teaspoon of dill weed or 1 tablespoon of chopped fresh dill
- 1 teaspoon of paprika
- 1 teaspoon of dried parsley
- Salt and ground pepper for taste
Preheat your oven to 350 degrees F. Marinate salmon fillets in lemon juice for 15 minutes. Transfer fish into a baking dish. Combine dill,paprika, and parsley and sprinkle over fillets. Season with salt and ground pepper. bake covered for 25-30 minutes or until salmon is just opaque and a knife pierces easily through flesh.
Yields 4 servings