This may very well be the best baked salmon recipe ever. I found this recipe on www.eatwell101.com. I knew just be reading the recipe that it would be delicious and it certainly was. If you don't want to use the butter, use your favorite olive oil or ghee. If you don't care for green beans, asparagus or broccoli would be an excellent substitution. If you want to double the recipe for a family sized meal, that works as well!
Salmon filets will vary in size, so trust your cooking thermometer to get that perfect 145 degrees F. as your internal temp. Remember, if you have a choice, always choose wild-caught salmon over farm raised if possible.
You can serve this dish with rice or rice cauliflower, but for us, this was a full (and filling!) meal served as is.
3 - 4 (6 oz. each) skinless salmon fillets
2 T. vegetable or chicken broth
1 1/2 T. fresh lemon juice
1 T. of your favorite hot sauce (I used Frank's)
4 cloves garlic, minced
salt and fresh ground pepper to taste
3 - 4 T. butter diced into small cubes
2 T. fresh chopped parsley
1 lb. green beans, trimmed
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
In a small mixing bowl, whisk together broth, lemon juice, garlic, and hot sauce.
Season the salmon fillets lightly with the salt and pepper. Lay salmon fillets bottom side down on the sheet pan spacing them evenly apart.
Brush the salmon with the sauce, then top with the diced butter.
Bake the salmon fillets in the preheated oven for 10 - 13 minutes. In the meantime, blanch the green beans in boiling water for 3 minutes (or a few more minutes if you like them super tender), then drain.
Arrange the green beans around the roasted salmon and toss them a little into the butter sauce. Return to the oven for 2 or 3 minutes to finishing cooking. Check the salmon's temperature to make sure the internal temp is 145 degrees F. Sprinkle with parsley and serve immediately, garnished with lemon slices.
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