Foolproof Baked Salmon

Salmon is good for you! You know it, I know it, we all know it! Ha! I try to serve fish at list once a week, not only because it’s healthy, but it’s easy. And as one of my friends mentioned, it’s also good for developing brains! When I’m at the fishmonger, I will ask for a fillet that makes 5-6 portions (depending on whether I want leftovers). Usually, this about 30 ounces or so. I have no doubt your family will enjoy this just as much as mine does!

Quick PSA based on some questions I received via Instagram. I have tried to be more intentional about where my salmon is sourced, not only because it tastes better, but farmed raised doesn’t always have the strictest standards. Whole Foods has their own guidelines and regulations, as do many smaller markets and fishmongers. I have also considered joining Sitka Salmon Shares because we do eat salmon so often!

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Directions:

  1. Set oven to 450 degrees F.

  2. Line baking baking sheet with parchment paper, and brush 2T ghee (or other fat like olive or avocado oil) on the parchment paper

  3. Place salmon on top of fat, sprinkle with salt and pepper to taste

  4. Bake for 12-15 minutes depending on size of fillet. You want to see the meat look opague and start to flake- that’s how you know it’s done

    Brussels Spouts

    1. Set oven to 425 degrees F

    2. Wash and quarter sprouts (half if they’re small)

    3. Drizzle with olive or avocado oil, sprinkle with salt, pepper and garlic powder

    4. Bake for 12-15 minutes - you should be able to easily pierce with fork

ENjoY,

Karin

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