One of my favorite things to hear is, “I’m not a cook, but when I read blog I think, ‘I can do that!'” This salmon recipe epitomizes that sentiment.
The secret to great salmon is not doing very much to it at all. As I mentioned before, this is my favorite thing to have with a Champagne and Strawberries salad, for a light summertime dinner. For both the salmon and salad, it’s a dinner that takes fewer than 30 minutes to prepare. Hello, weeknights!
2 small salmon fillets
1/2 to 1 tablespoon butter
1/4 teaspoon Kosher salt
Freshly ground pepper
1. Cover a baking sheet in parchment paper. Preheat your oven to 400 degrees. We actually use our toaster oven, because–why not?
2. Drop small chunks of butter along the length of the salmon steaks. Sprinkle with Kosher salt and pepper. Bake for 20-23 minutes. If your oven (or toaster oven) has a convection setting, reduce cooking time by 3-5 minutes. Salmon should be pink with just a bit of golden brown around the edges.
3. Serve immediately with a fresh salad! Nom.