As the semester has started to draw to an end, I’ve been finding myself trying to clean out things. One important thing that needs to be cleaned out before every break is the refridgerator and freezer. I had some frozen meats in the freezer and I knew I needed to cook them all before leaving for break. One of the meats included salmon so I cooked it for dinner recently. Without having planned out what recipe I would use so I could purchase the necessary ingredients at the store, I had to go off what was in the fridge. I found a recipe from Natasha’s Kitchen that my mom sent me a while back, and it was perfect – few ingredients, little work but lots of flavor. I really like the mustard paired with the salmon, but it still tastes fresh with the lemon. Fancy cooking with little effort.
Ingredients (serves 4):
- 5 lbs salmon
- 2 Tbsp fresh parsley, finely chopped
- 2 large or 3 small cloves of garlic, pressed
- 5 tsp Dijon mustard
- ½ tsp salt
- ⅛ tsp freshly ground black pepper
- ⅛ cup mild olive oil
- 2 Tbsp fresh lemon juice
- Lemon slices
- Preheat the oven to 450° F and line a rimmed baking dish with foil.
- In a small bowl, combine 2 Tbsp freshly chopped parsley, 2-3 cloves pressed garlic, 1.5 tsp Dijon, ½ tsp salt, ⅛ tsp pepper, ⅛ cup olive oil and 2 Tbsp fresh lemon juice. Mix well.
- Cut salmon into even portions and lay them onto your lined baking dish skin side down.
- Generously brush all sides of your salmon with the sauce and top with fresh lemon slices.
- Bake at 450°F for 12-15 minutes or until just cooked through.