Baked Salmon with Lemon, Herbs and Dijon
Are you scared of fish?
Not like - in the ocean. I mean cooking it.
Yeah? Okay PHEW I'm so glad - because I get nervous around it, too.
I'm always afraid of over-cooking it or doing something else wrong, which is funny because I can cook chicken, turkey, beef, and pork all day long without the teensiest bit of anxiety.
But FISH?! OMG QUIET ON THE SET!!! I need a minute.
I've found the fastest way to overcome anxiety in the kitchen is to just do the thing you're scared of over and over and over again. Case in point: I've made this salmon like 3 times already, and I've made this White Fish with tomatoes and basil and white wine twice.
Practice makes progress and I'm definitely getting the hang of it.
This baked salmon may be my favorite because:
1. It cooks in the oven. No messy stovetop.
2. No flipping required. (Again - why the fear of flipping fish?! I don't know. But it's real.)
3. I want to die in the sauce. The smell of all these good things - lemon, herbs, dijon, garlic - knocks me out every time. Ugh. Bliss.
4. You can have a fancy tasting meal prepped and on your plate in like 15 minutes, start to finish. Under 5 minutes to mix the sauce ingredients and then 12 minutes to bake!
3 cloves garlic, minced
juice of half a lemon
1 Tbs. Dijon mustard
drizzle of honey (about 1/2 tsp.)
2 Tbs. chopped fresh Italian parsley
1/2 tsp. sea salt
several grinds of fresh black pepper
4 salmon filets, 4-5 oz. each (skin on is fine)
1. Preheat oven to 450 degrees. Set aside a glass baking dish or a lined, rimmed baking sheet.
2. Combine all ingredients except salmon into a small bowl. Whisk to combine.
3. Place salmon filets skin side down in baking dish or on prepared baking sheet. Brush lemon-Dijon-herb mixture on the tops and sides of the filets.
4. Bake in preheated oven for 12-15 minutes. Remove from oven and serve hot.
COOK'S NOTE: I pull the salmon out right at 12 minutes and it's perfectly cooked for my liking. Be careful not to overcook salmon as it gets very dry! The skin should slide right off after you cook it. (I don't eat it, but if you do - go for it.)