Gourmet in 20 : Lemon Salmon & Side Salad

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I, myself, am a salmon junkie. For a pescatarian it’s my version of a steak. So here is my super easy, 6 ingredients or less, 20 minutes recipe:

Ingredients

1/4-1/2 lb salmon per person

1/2 a lemon for each person

A pinch of Salt

Side Salad

(Make it how you want! Pick as many or as few as you choose)

Head of lettuce             Cilantro             Avocado

Carrots                         Salt

Onion                           Pepper

Pine nuts                     Bell Pepper

Cabbage                     Parmesan

Add: Choice of Salad Dressing

To start: Turn the oven to 365 degrees. Get out a baking pan ( 8″ by 8″ or 9″ by 9″), pull out some handy, dandy tin foil and roll out enough to cover the base of the pan, but also to create a makeshift cover over the salmon. Place the Salmon on top of the tin foil, squeeze 1/4 a lemon on top of each slice, and sprinkle salt over each cut. Then, fold tin foil over salmon so that it is not touching it, but creating a bubble around it. This will keep the moisture in and help it to bake faster. Once the oven is ready, stick it in, and set the timer for 10 minutes. While the Salmon is cooking, pull out salad fixings and begin a chopping’! Salads can be as fun or as boring as you’d like! In this go round, I made the salad with red leaf lettuce, white onion, cilantro, avocado, pine nuts, cabbage, with a sprinkle of salt and pepper. Once your 10 minute timer goes off, open the open and open up the tin foil, exposing the salmon. It should look about halfway cooked: some parts cooked and some not. Place it back in the oven, with the tinfoil open and set oven on broil for another ten minutes. Once the ten minutes has gone by, your salad should be done and so should your salmon! If the salmon needs a little while longer, turn on oven and let it coast until it’s reached desired finish.

Enjoy ❤

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