Description
I got the cutest request from one of my daughters the other day: she asked me to put this “perfect salmon” on my blog so she’d always be able to make it. I didn’t have a recipe per se, but I was happy to write one so I could fulfill her request immediately.
Ingredients
- 3 pounds Boneless, Skinless Salmon Fillet
- 1 teaspoon Extra Virgin Olive Oil
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Ground Black Pepper
Preparation
Preheat oven to 425ºF and line a half sheet pan with nonstick foil. Place salmon, skin side down, on foil. Brush salmon lightly with olive oil, then sprinkle with kosher salt and pepper. Roast, uncovered, in the center of the oven until cooked through and salmon flakes easily (approximately 5 minutes per 1/2-inch thickness).
Note: I like to have lots of leftovers for salads and snacking so I like to roast a 3-pound fillet, but feel free to choose any size that suits your needs. You’ll have to adjust the amount of salt and pepper used, but the cooking technique will remain the same.
