I needed something that required little fuss tonight. Other than melting down some coconut oil and chopping some herbs, I was out of the kitchen for this one. As for why it’s a great idea to eat wild salmon over farmed, I’ll leave that to Mark Sisson (click away).
**No measurements here, you can really eye-ball this and the amount of everything below will depend on the size of the fish
*Wild sockeye salmon fillet
*Fresh basil, flat Italian parsley, rosemary, dill, because that’s what I had in my fridge but you can see other variations below.
*Salt and pepper for seasoning.
*A whole lemon plus lemon zest
-Pre-heat oven to 400°
-Line a baking with parchment paper.
-Melt the coconut oil, in a pan, over low heat.
-Lemon slices will be placed underneath the salmon, between the salmon skin and the parchment. Slice enough to form a row the length of the salmon fillet. There can be inches of space between them. This will prevent the salmon skin from sticking.
-Place the salmon fillet skin side down on top of the lemon slices.
-Pour the coconut oil over the fish. Just enough to form a thin layer. The fish will be cold, which will make the oil begin to harden immediately so work fast with the next step…
-Season the flesh side with salt and pepper, don’t be shy.
-GENEROUSLY sprinkle the fresh herbs and lemon zest onto the salmon.
-I like to place a few lemon slices on top of the fish as well.
-Place in the centre of the oven, and bake for about 20 minutes or until fish flakes (separate it at the thickest point with a fork to test).
-Served here with sliced tomatoes and roasted beet salad, and field greens.
If you have more time to devote to this dish, you can also combine the oil and herbs in a food processor then pat them onto the fish.
Other herb combos include fresh or dry dill, parsley and mint; thyme, parsley, sage and rosemary; and more…
I’ve yet to cook a whole fish- future goal!