Photo Credit: Courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
It’s loaded with omega-3s, making it one of the ultimate brain foods – so what’s stopping you from learning how to cook salmon at home? Baked salmon requires nothing more than a few minutes of heat for flaky, moist flavorful fish.
Place the salmon in an oven-safe pan and season with olive oil, salt, and pepper. Mix together your choice of sauce – Asian flavors with soy and ginger; cool cucumber, dill, and yogurt; or simple olive oil and herbs are all favorites – and drizzle over the fish. Add vegetables if desired, and roast all the components at 400 until the salmon flakes when pierced with the tip of a knife.
Baked Salmon with Cucumber-Dill Sauce
2 tsp. olive oil
1 cup plain low-fat yogurt
1 Tbsp. fresh lemon juice
2 tsp. Dijon mustard
1/2 cucumber, peeled, seeded and finely chopped
freshly ground black pepper
1 scallion, finely chopped
4 skinless salmon fillets, about 6 oz (175 g) each
1 tablespoon chopped dill or mint
1. To make the sauce, toss the cucumber with 1/2 tsp salt in a sieve and let stand to drain for 1 hour. Rinse with cold water and pat dry with paper towels. Mix the cucumber, yogurt, mustard, scallion, and dill. Season with salt and pepper.
2. Preheat the oven to 400°F (200°C). Arrange the salmon in an oiled shallow baking dish. Brush with oil, sprinkle with lemon juice, and season with salt and pepper.
3. Bake in the oven for 8–10 minutes, until the salmon is opaque when pierced with the tip of a knife. Using a slotted spatula, transfer the salmon to dinner plates. Stir the pan juices into the cucumber sauce. Spoon the sauce over the salmon. Serve hot.
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