I love eating fish, and the wonderful thing about oven-roasted fish is that it is extremely healthy too! This is a great, quick fix for a weeknight meal (or even for entertaining!). You can make a beautiful presentation by roasting a large 4-serving filet and serving it family style, or you can opt for individual filet portions – either way, the process for cooking it is the same.
This is the simplest way to cook fish and allows the true, wonderful flavor of salmon to shine-through, instead of masking it with a strong marinade.
If you have leftover salmon, there are SO many things you can do with it -my next recipe will be a delicious pasta recipe using leftover roasted salmon!
Serving size: 4
3 tablespoons olive oil
2 tablespoons chopped fresh dill
1 lemon, zested and juiced
1 tablespoon minced garlic
Kosher salt, to taste
Freshly ground pepper, to taste
4 (4-to-6 ounce) salmon fillets, or steaks cut about 1-inch thick, or one large salmon filet uncut (to serve 4)
4 thin slices of butter
Garnish: 1 lemon, cut into large wedges
Preheat oven to 425 degrees F – you will be using the middle or upper rack (depending on the size of your oven).
Cover a baking sheet with either parchment paper or aluminum foil. Please the salmon on the covered baking sheet. If you are using fillets, put them skin side down.
Combine the salt, pepper, dill, garlic, lemon zest, lemon juice and olive oil in a bowl and rub both sides of the salmon with this marinade. Let it sit for 10-15 minutes on the sheet pan marinated, but no longer (if you leave fish to marinate too long, it becomes tough).
Cut thin slices out of the butter and place them on the salmon evenly (if you are using filets, each filet should have a small piece of butter). If you are using one large piece of salmon that will later be cut on the dinner table, place butter pieces evenly. [This will ensure your fish will remain moist].
Place the salmon into the oven. Roast the salmon for 12-15 minutes, or until the fish is just cooked through and opaque.
If you want, remove the skin and center bones (if you are using steaks), and arrange on individual plates before serving. Garnish with lemon wedges and serve on top of the vegetable of your choice (mashed potatoes are a great option too!).