As a lover of food and person who gets joy from cooking, I wish I had the time to cook elaborate meals on a daily basis, but that just isn't the case for me. Before I really got into cooking, I would simply grab take-out or a frozen dinner when I was really swamped. Nowadays, I go for meals that are quick to prepare, healthy and still yummy (yes, sometimes Meal Prep Sunday doesn't happen). Enters oven-roasted salmon to save the day!
I love salmon and I want to believe that salmon loves me. I love it for it's flavor, nutrient content and the fact that I do not have to worry about sharing it with my husband (not one of his favorite fish). Yes, more for ME! So when life is hectic (which often times is the case) I either go for chicken or salmon. And PLEASE do not think that I am in the kitchen making pesto from scratch while juggling with my toddler and a mess of assignments to grade, because it is not that kind of party. Remember I did say that I was swamped, so no time for making pesto. I usually just top the salmon with Basil Pesto by Classico.
So if you are busy, exhausted or just down right in the mood for a quick delicious dish, this one my friend is for you. (Also, a good meal prep option)
- 1(1 3/4 - to 2-pound) skin-on salmon fillet, about 1 1/2 inches thick
- 2 teaspoons olive oil
- Salt and pepper
- Classico Basil Pesto
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Use sharp knife to remove any whitish fat from belly of salmon and cut fillet into 4 equal pieces. Make 4 or 5 shallow slashes about 1 inch apart along skin side of each piece of salmon, being careful not to cut into flesh.
- Pat salmon dry with paper towels. Rub fillets evenly with oil and season with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon, skin side down, on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with pairing knife and thickest part of fillets registers 125 degrees, 9 to 13 minutes. Transfer fillets to serving platter or individual plates, top with basil pesto, and serve.
**Steps from The America's Test Kitchen Cooking School Cookbook**