We have been on a big baked salmon kick in our house lately because it’s so versatile. I have discovered the wild caught perfectly portioned filets in the freezer section at Whole Foods and just pull them out as needed and thaw in a bowl of water, they are ready to bake in 30-40 minutes. I have a couple of go-to seasonings, you can really go in any direction. For this version I just did a few cranks of salt and pepper, parsley, lemon zest, and a drizzle of fresh squeezed lemon juice. A 4-6 oz filet takes about 12 minutes in the oven, it’s done when it flakes when gently pressed with a fork and is still lightly pink in the center.
For this salad, I sliced up some beautiful heirloom tomatoes, shaved a bunch of parmesan cheese (can you have too much?), and tossed in a few homemade croutons. You can make homemade Caesar dressing if you have the time, but for a week night meal I say go with store bought! There are plenty of good options out there, use what you love (lately I’ve been into Cindy’s Kitchen, Brianna’s, and Gotham Greens dressings).
*Quick Croutons: This is so easy, slice up whatever bread you have on hand into one inch squares. Drizzle with olive oil, salt, and pepper. Toss to combine. Place on a baking sheet in the oven for about 5-10 minutes at 425, check and toss every few minutes so they get evenly toasted and don’t burn.
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