I had this post all ready to go for yesterday and then forgot to hit schedule… Oops. I’m back in school again and I’m still trying to figure out a blogging schedule that will work with school, life, and my addled brain. But let’s move on to the salmon now.
I’ve said it before and I’ll say it again, I don’t like salmon. I love fish, but salmon is generally just too fishy for me. There are of course a few exceptions (I’m looking at you delicious Pesto Salmon). I think I have found another exception!
The main reason I like this recipe is that it is so easy. It’s basically foolproof. And secondly, the flavors! It’s difficult to go wrong with garlic and Dijon. We made this for a luncheon (lunch party? Doesn’t sound as good as dinner party) and ended up doubling the recipe. We had a tons of salmon, two whole fillets. If I was using this much salmon again, I would probably triple the marinade. Even with less salmon, I would still keep the garlic mixture doubled, but I’m a saucy person. We made the salmon ahead of time and served it cold at the lunch. I will admit I did sample a small bit of the salmon when it first came out of the oven and I was in love at first bite. It was just as delicious cold.
Leftover idea! We made two whole fillets and had the smaller one left over. I made an amazing salmon salad for lunch the next day. I took about a quarter of the leftover salmon and mixed it with 1 Tablespoon Dijon, 3 Tablespoons greek yogurt, 1/4 red onion, 3 sprigs fresh dill, a squeeze of lemon juice & salt and pepper. I had it with some crackers. It was a tasty and super fast lunch.
Baked Salmon with Garlic & Dijon
From Natasha’s Kitchen.
- 3 pounds salmon (this was wild sockeye salmon)
- 4 tablespoons fresh parsley, finely chopped
- 5 garlic cloves, minced
- 1 Tablespoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup mild olive oil
- 1/4 cup fresh lemon juice
- Lemon slices, for garnish
- Heat oven to 450°F. Line a rimmed baking sheet with tinfoil and set aside.
- In a small bowl, combine all the ingredients except for the salmon and lemon slices. Mix well.
- Place salmon skin side down on lined baking sheet.
- Generously brush all sides of your salmon with the marinade and top with fresh lemon slices.
- Bake at 450°F for 12-15 minutes or until just cooked through.
- Cut salmon into pieces and serve with lemon slices.