Baked Salmon

A couple times a year I like to complete an 11-day cleanse. It is just a way to flush out all these impurities and reset my digestive system. The weight loss is a huge perk too (Down 8 lbs! Wahoo!). For some reason during this last round I was craving salmon! And I mean REALLY craving it, like every day! I was daydreaming about a big slab of salmon covered in butter, lemon, and dill. I knew that would be one of the first dinners I would prepare for myself once I was done with the cleanse. This recipe did not disappoint. The fish was super moist and all the flavors and buttery goodness really seeped into the meat. I was shocked when even my 3-year old son devoured a huge chunk of the tasty fish. This recipe for oven baked salmon is ridiculously easy to make and super quick to get on the table. It also makes for a beautiful presentation. This may just be on the menu at my next dinner party.

INGREDIENTS
1 salmon filet (1 1/2–2 lbs)
2 tbsp butter, softened
1/4 c white wine
2 tbsp lemon juice
1/2 tsp kosher salt
1/2 tsp lemon pepper
1/2 tsp dried dill
lemon slices (optional)

STEPS

Preheat oven to 425º.
Pat the salmon dry and place it in a greased baking dish.
Rub the butter all over the fish.
Combine the wine and lemon juice in a small bowl and stir.
Pour the liquid over the fish.
Sprinkle the salt, lemon pepper, and dill over the fish.
If you are using the lemon slices place over the top of the fish.
Bake the fish for 20–25 minutes or until the fish flakes off easily with a fork.

I remember when I was younger going to a restaurant with my dad and ordering the honey pecan crusted salmon. It was one of those dishes you never forget. It was unlike anything I had ever had before. The pecan crust brings a wonderful texture to the salmon filet, just the right amount of crunch. And that nutty pecan flavor with the sweet honey mustard glaze turns the ordinary salmon filet into something truly wonderful. While this dish may look more complex it actually is a really easy way to prepare salmon. Between prep and baking you are looking at no more than 30 minutes. Thirty minutes for a spectacular dinner, you can’t beat that! I served this with a really simple salad of butter leaf lettuce and red onions and some honey mustard dressing. It was really light and the simple salad was a perfect complement to the savory fish. Even if your family members aren’t big fish fans I’m sure they will love this.

INGREDIENTS
2 salmon filets
salt and pepper
paprika
2 tbsp Dijon mustard
2 tbsp honey
2 tbsp butter, melted
1 tsp Worcestershire sauce
1/2 c pecans, finely chopped
1/4 c fresh parsley chopped

STEPS

Preheat oven to 400º.
Rinse off your fish filets and pat dry.
Season your filets with salt, pepper, and paprika.
Place skin side down on a parchment paper lined baking sheet.
Whisk together the mustard, honey, butter, and Worcestershire.
In a small bowl combine the pecans and parsley.
Spoon a tablespoon worth of the sauce in with the nuts and stir to combine.
Brush the remaining sauce onto the salmon filets.
Press the sticky pecan mixture to the top of your salmon filets.
Place the baking sheet in the oven and cook for 15–18 minutes or until the thickest part of the fish flakes off when tested with a fork.