Perfect Sockeye Salmon

Salmon seems like it should be a pain-staking luxury meal, but you'd make it every other week if you knew just how easy it was to make it perfectly flaky and juicy every time. No dry fish for us, thanks—we're salmon professionals! For best results, we highly recommend sticking to wild-caught Sockeye salmon, but you can always wait for your preferred grocer to put it on sale if the price is a little high for you.

Ingredients

Directions

  1. Lay a sheet of parchment paper on a baking sheet. Unwrap your salmon and lay it on the parchment paper.
  2. Drizzle a little bit of olive oil on your salmon and spread it onto the fish with a brush or with squeaky clean fingers. Then, cut your lemon and squeeze half of it over the fish (be sure not to drown it in lemon juice—just a sprinkling of juice will do). 
  3. Rinse your rosemary and thyme, then destem it and chop it very finely. Sprinkle it evenly over the salmon. Then, grind our Sneaky Greens Salt and Pepper over the fish until well-seasoned.
  4. If you'd like to go the extra mile, thinly slice the other half of the lemon and arrange them onto the parchment paper around the fish for extra lemon flavor. You can put a few slices on top as well.
  5. Turn your oven to 400 degrees and place the fish in the oven. Don't wait for it to preheat—just pop the fish right in. Set your timer to 25 minutes. You'll know your fish is done when it's bubbling pink and white and just starts to crisp on the top.

Just about anything goes great with salmon this delicious, but we recommend placing it on a bed of arugula tossed with EVOO, lemon, and Sneaky Greens Organic Black Pepper. If you really want to fill out our sweat pants after dinner, pair the salmon with creamy mashed potatoes and sautéed green beans. Oh, and don't forget the glass of white wine.