Easy Baked Salmon

Weeknight dinners need to be quick and easy, with minimal clean-up. This dinner checks every one of these boxes! The mix of spices gives it a spicy yet sweet flavour.

Why salmon?

• It's incredibly rich in protein, making it very satiating.

• It's high in omega-3 fatty acids, which are anti-inflammatory and amazing for brain health - the Standard American Diet is extremely low in omega-3 fats, so incorporating these foods is important.

• It's a nutrient dense food, which means you're not only getting healthy fat and protein, but also tons of amazing vitamins and minerals like B12, calcium, iron, zinc, and more.

• In terms of mercury exposure, salmon is considered a safer choice. It is still recommended to consume fish only 2x per week.

Choose sustainably wild caught salmon if possible.

Easy Baked Salmon

2 Servings

Total time: About 20 minutes

Ingredients

13oz salmon fillet, skin on (370g)

1 tbsp olive oil, plus some to grease the baking dish

S&P to taste

1/2 tsp garlic powder

1/4 tsp cayenne

1/4 tsp sweet paprika

1/4 tsp oregano

3 lemon slices

Directions

1. Preheat the oven to 400F. Grease the centre of a baking dish or sheet pan with olive oil (I like glass).

2. Place salmon skin side down on pan/baking dish. Brush olive oil over the salmon and add desired amount of salt and pepper.

3. Sprinkle the garlic powder, cayenne, sweet paprika and oregano over the salmon.

4. Add lemon slices. Pop in the oven.

5. Cook for about 15-18 min. Test for doneness with a fork (it should flake easily).

6. Remove the lemon slices. Broil on high for 2 minutes to crisp the edges of the fillet.

7. Use a spatula to carefully remove the fillet from the pan/dish. Serve and enjoy!

Notes

• This goes well with salad, steamed/roasted vegetables, rice, etc. I serve salmon with roasted vegetables that have a small head start in the oven for a very easy weeknight meal.

• Adjust the timing for a smaller or larger fillet. A fillet about half the size will still need 10-12 minutes at this temperature.

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