Dijon slathered baked salmon requires only a few ingredients and comes together in less than 30 minutes. Pair this with a salad and this can become a wholesome, healthy meal for the entire family.
If you are doing meal prep during weekend, Baked Salmon is a great dish to include for quick and easy weeknight dinner. It can be baked in advance and stored in an airtight container in the refrigerator. When you are ready to eat, simply warm them up in a preheated a 275°F oven for about 15 minutes.
Always choose wild Alaskan and Pacific Salmon over farmed. Farmed salmon are easily infected with parasites, are raised in netted pens and can spread disease to wild fish. This is why groups like Seafood Watch and the Environmental Defense have put farmed salmon on their “red” or “avoid” list. Wild Salmon has less calories, saturated fat and vitamins A and D than farmed salmon but they are high in protein. They also has higher levels of heart healthy omega-6 fatty acids than farmed salmon.
1 1/2 lb salmon cut into 4 portions
1/4 cup parsley, minced finely
2 tbsp avocado oil
2 tbsp lemon juice
3 cloves garlic grated into a paste or minced
1 tsbp dijon mustard
1/2 tsp pepper
salt to taste
lime slices (for garnishing)
- Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment or foil. Place the salmon on the baking sheet and set it aside.
- In a small mason jar, combine the other ingredients (parsley, avocado oil, lemon juice, garlic paste, dijon mustard, pepper and salt) and shake thoroughly till everything is combined well.
- Spread all marinade over the salmon making sure you don’t miss the sides.
- Bake the salmon for 18-20 minutes and serve immediately.