An easy salmon recipe seasoned with Lemon Pepper Mrs. Dash.
Lemon is one of my favorite flavours, and I love really easy recipes that are actually good for you. So, that being said, here’s one of my standby dishes when I want something quick and healthy.
Last night, to go with the salmon, I made Paprika Potatoes (a recipe I’ll post tomorrow) and steamed green beans. Another thing that goes well with this salmon is my Asiago Stuffed Tomatoes recipe. If you don’t have time to make potatoes, pick up a package of Uncle Ben’s Wild Rice mix to cook up as a side and add to it some mixed greens.
Since we can sometimes have six people at the dinner table, I started with a 1 pound or .8kg piece of salmon. If you are cooking for one or two, you can purchase a smaller package with just a couple of filets. If you opt for a larger filet, keep in mind that this dish is also great the next day cold and crumbled onto a green salad. Add plum tomatoes and a light vinaigrette for a nice touch.
Well I better stop talking and get to sharing the recipe:
Foil is turned up, lemon juice and lemon pepper have been applied
Set oven to 350 degrees
Cut two lengths of tinfoil that are at least six inches longer than the length of the filet. Place one of the foil sheets on top of the other.
The salmon in a double layer of tinfoil with all sides turned up to make a sealed packet.
Remove salmon from packaging and place in the centre of the tinfoil, bending edges up so that it will hold the lemon juice. Put the foil and salmon on a baking tray. Pour the lemon juice onto the filet and sprinkle on the lemon pepper. Pull the sides up taking care not to let any of the lemon juice escape. pinch the edges together and fold to make a tight seal. place in oven and bake for approximately 40 minutes. Remove from oven and let rest for five minutes before opening. When undoing the foil, please watch out for the steam escaping since it may burn. Happy cooking and Happy Friday!