Reluctant Housewife: 22-Minute Baked Salmon
Keeping with my practically no work recipes for the month of January I'm bringing you one of my favorite weekly go-to recipes, baked salmon! I can't believe I haven't shared this yet! It's truly one of my favorite things to eat, takes NO TIME to make and seriously can impress the pants off of anyone, including YOURSELF when you eat it! If you've been overcooking your fish for years I'm about to teach you how to finally make salmon that you would pay for!
Watch the Reluctant Housewife episode here and grab the recipe below!
Fresh thawed salmon filet
salt and pepper
veggies of choice
1 clove of garlic (if you're feeling like chopping it)
Set your oven to 400 degrees.
Cut a long piece of tin foil, about 12 inches and lay it down on your counter.
Lay your filet down in the middle of your tinfoil. No need to wash you salmon. It's good to go out of the package.
Drizzle about a tablespoon of olive oil on top of the salmon. This helps keep it moist and adds flavor. You're also bulking up on your essential fatty oils and your skin and brain will thank you.
Add salt and pepper on top to taste. Add chopped garlic on top if you're feeling fancy.
Cinch the two ends of the tinfoil together to make a tent. Cinch the sides of the tinfoil as well so juices don't flow out.
Bake for 22-25 minutes. Check it at 22 minutes by taking a fork and scraping the top. If it flakes and the inside of the fish isn't too dark pink you're good to go! Your salmon should be soft and fall apart easily. That way you have a perfectly cooked fish without being tough!