This salmon recipe is so incredibly easy it only takes about 20 minutes to make and it’s bursting with flavor.
How to Make Baked Salmon
We’ll use king salmon and I’ll talk about that more at the end but no matter what species of salmon you use you’ll need about a pound and a half and just place that on a parchment-lined a baking tray.
To make our sauce we’ll start by chopping up about a quarter cup of fresh parsley into a fairly fine chop then add this to a small mixing bowl with a quarter cup of Dijon mustard and one tablespoon of lemon juice which is about a half of a lemon.
To this you’ll add 1tbsp of avocado oil and two to three garlic cloves you could mince the garlic or finely dice it if you’d like slightly bigger pieces as I’m doing today then just add a little salt and pepper and stir it.
Coat the top of your salmon with the Dijon mix and this also helps to prevent the salmon from drying out so make sure that it’s coated well then bake it for about 18 to 20 minutes in a 375 degree Fahrenheit oven.
That’s it for a super easy and tasty salmon recipe you can then slice the salmon into individual portions or flake it into a salad or macro Bowl but you eat it I guarantee that you’ll be making it again and again and again.
I used king salmon in this recipe and king salmon is one of my favorite types of salmon because it’s extremely moist and buttery smooth and it’s also the highest in omega-3 fatty acids.
But king salmon also tends to be the most expensive type of salmon so two other species that I love are coho and sockeye salmon.
It tends to be a deeper orange color coho is a bit milder and lighter in color but both sockeye and coho are packed with tons of omega-3s and have a delicious light and flaky texture.
They make for a delicious home-cooked meal and are probably what I buy most often when I’m not splurging on king salmon.
But there’s one type of salmon that you should steer clear of and that’s Atlantic salmon.
Unfortunately, almost all Atlantic salmon is now farmed and it’s full of a significant amount of pollutant antibiotics and other toxins.
You don’t want that on your plate but with so many other healthy choices of salmon to choose from you should have no problem finding salmon for this recipe
