Ingredients
- 2 pounds pacific wild salmon fillet skinless
- 1 lemon juiced
- water for soaking the salmon
MARINADE:
- 1 tablespoon fresh rosemary chopped
- 4 cloves garlic minced
- 1 1/2 tablespoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 lemon zested and juiced
Instructions
- Cut salmon into four portions - approximately eight ounces each. Place salmon in a bowl and use the juice from one lemon on the fish. Add cold tap water to cover the fish completely. Allow to sit for 15 minutes.
- In the meantime, in a medium bowl, add all the marinade ingredients and whisk together.
- Rinse the salmon under cold running water. Pat dry with paper towel. Place the salmon in the marinade and coat thoroughly. Cover with plastic wrap and allow to marinate for about fifteen minutes.
- While the fish is marinating, preheat the oven 450 degrees - use the roast setting if your oven has that feature.
- Line a baking sheet pan with parchment paper. Shake 0ff any excess marinade and lay the fish on the parchment paper leaving space between each portion.
- Place the sheet pan in the oven and roast for 10 minutes.
- Remove the pan from the oven, plate the salmon and serve. Note: I served this with some sauté spinach and portobella mushrooms.
- Enjoy!
Notes
I use Pacific wild salmon which I find to be of a buttery texture and it is a thicker cut of salmon. You can try whatever your favorite type of salmon is, but the flavors will vary due to the texture and thickness. You will need to adjust the cooking time to match the thickness of the fish.