Salmon is definitely one of my favorite tasting and versatile fishes to cook. They are filled with good fat and vitamins, and when fried in butter, the skin turns to crispy perfection. Instead of frying the salmon, this variation instead bakes it in foil, sealing in the juices and flavor, thus keeping the meat tender and moist. Plated with some sautéed spinach, this dish is a tasty, nutritious meal that will not leave you feeling bloated and lethargic.
Prep Time: 15 Minutes
Stand Time: 30 minutes to 2 hours
Cook Time: 20 Minutes
4 wild caught salmon steaks
½ a stick of butter
Zest from one lemon
1 lemon, sliced
Fresh ground black pepper
8 sprigs of rosemary
12 sprigs of thyme
- Line two large stacked pieces of aluminum foil with a slightly smaller piece of parchment paper
- Lightly butter both sides of the salmon steaks. Season with the salt and pepper to taste. Evenly sprinkle the lemon zest over the salmon
- Place the steaks on the parchment paper. Evenly distribute the rosemary and thyme over the steaks. Cover with another piece of aluminum foil and let marinate for half an hour to two hours
- Preheat the oven to 375 degrees. Bake the salmon steaks while covered for 15 minutes. Uncover and set the oven to broil and broil the salmon steaks on the middle rack for 5 minutes or until the meat chars a little
- Serve and enjoy!
For Sautéed spinach to accompany the salmon steaks
- 1 large bunch of spinach
- Red chili pepper flakes
- 4 cloves of garlic, minced
- Olive oil
- Drizzle the olive oil in a large pan and heat over a medium heat. Sauté the garlic until fragrant. Add the spinach and cook, using tongs to evenly move the spinach around. When the spinach begins to cook and shrivel, add the pepper flakes based on personal preference of spiciness. Plate the spinach and top with the salmon and enjoy!