AuthorKevin PetrizioI’ve often thought of salmon as a difficult fish to cook. And being that it’s not one of my favorites, I have not really spent a lot of time cooking with it. I recently saw a recipe on a cooking show that I thought was interesting and was pretty easy to adapt to the MBS food plan. I was amazed at the results! I can say now that this will be one of my favorite fish dishes to make. And salmon is considered to be incredibly healthy as well. They served it with a refrigerator pickle like the one I made last week, so I did the same. Just search for "Pickle" and you will find the recipe. If you like salmon, give this one a try!
Mix together the salt and chopped dill.
Place fish skin side down and rub salt and dill all over the top of the fish.
Wrap in plastic wrap and put in refrigerator for 45 min. to an hour. Don’t leave spices on the fish for more than an hour or the fish could be salty.
Pre-heat oven to 350°.
Remove fish from plastic and wash off all the spices completely.
Put fish on paper towel and dry completely.
Add a piece of parchment paper to a sheet pan and give it a small spray of non-stick spray.
Rub olive oil on fish and add a few grinds of black pepper to the salmon. Place on the parchment paper skin side down. If making more than one serving, this is when you would want to cut your portions. It is easier than after it is cooked.
Cooking time should be about 12 minutes. You are looking for an internal temp. of 125°.
Remove salmon from the oven and let it rest on the pan.
Place a layer of foil over it like a loose tent for 5 minutes.
Gently move fish to your serving dish.
Serve with a veggie and starch and enjoy!
This recipes makes 1 serving
Count serving as: 1 protein, 1 fat
Ingredients
Directions
Mix together the salt and chopped dill.
Place fish skin side down and rub salt and dill all over the top of the fish.
Wrap in plastic wrap and put in refrigerator for 45 min. to an hour. Don’t leave spices on the fish for more than an hour or the fish could be salty.
Pre-heat oven to 350°.
Remove fish from plastic and wash off all the spices completely.
Put fish on paper towel and dry completely.
Add a piece of parchment paper to a sheet pan and give it a small spray of non-stick spray.
Rub olive oil on fish and add a few grinds of black pepper to the salmon. Place on the parchment paper skin side down. If making more than one serving, this is when you would want to cut your portions. It is easier than after it is cooked.
Cooking time should be about 12 minutes. You are looking for an internal temp. of 125°.
Remove salmon from the oven and let it rest on the pan.
Place a layer of foil over it like a loose tent for 5 minutes.
Gently move fish to your serving dish.
Serve with a veggie and starch and enjoy!
This recipes makes 1 serving
Count serving as: 1 protein, 1 fat
