Zesty Lemon Baked Salmon
1/2 Lemon, sliced
1/2 Green bell pepper
Pre-heat oven to 350. Put the fish in a piece of foil and coat with olive oil. Then sprinkle with salt and pepper to taste. Add the thyme and Basil, almost covering the top of the salmon. Then cut the lemon in slices and place on top and around salmon. slice and cut the bell pepper and asparagus and place around the salmon and sprinkle salt and pepper. ( I cut my asparagus for easy packaging for a quick lunch) Lightly wrap the foil around vegetables and salmon and place in a pan. Bake in oven for about 15-25min (depending on steak or filet) checking at 20min not to dry it out. Open foil, let cool and serve!
Pan Seared Salmon
Olive Oil or butter
1/4 Garlic Salt
1/2 Tony Chacheres (or seasonall)
1 pinch of cayenne pepper
If using olive oil, lightly coat with olive oil first. then proceed with seasoning.
If using butter, season salmon with Tony's and other ingredients. Heat pan and cook on skin side for about 4 min until skin is a little crispy, meanwhile placing a small slice of butter on top to melt, then flip onto top side using a spatula and cook for another 2-3min. Remove salmon from pan and serve with quinoa, mix into a noodle bowl, or with roasted potatoes.
Baked Salmon with Cilantro Spinach Mix
1/4 teaspoon Black pepper
1/2 teaspoon garlic salt
1/2 teaspoon Basil
a few sprigs of cilantro
2 handfuls of spinach
chopped or sliced bell peppers (I used, yellow, red and green)
Pre-heat oven to 350. Put the fish in a piece of foil and coat with olive oil. Then season the salmon with pepper, garlic salt, and basil. Place spinach, cilantro and bell peppers around filet and pour a capful of olive oil on top and sprinkle with garlic salt. Bake for about 20-25 min in foil in a pan. remove from foil and serve!
I buy fresh fish from the seafood area at HEB or Kroger. I usually buy wild caught salmon, such as king salmon which has a rich flavor, or sockeye (red) salmon which has a stronger bolder flavor. I will also buy Atlantic salmon which is pretty popular and has a good flavor because of its fat content. I noticed the sockeye is different, and you will notice if you are not used to eating it, so I recommend the more common Atlantic salmon, or King salmon if available.