Oven Roasted Salmon

When I was out shopping the other week I saw wild caught Pacific Salmon for $4 a pound. We’ve been trying to eat more fish lately and it seemed like such a great deal. Now that I’m writing about it I wish I had bought a lot more for the freezer! When I asked for a couple of pounds the gentleman behind the counter informed me the price was for a whole fish. I always buy fillets, and was a little intimidated at the prospect of a whole fish. (But it wasn’t really a whole fish, it had been gutted and beheaded 🙂 )

I took my fish home, put a little olive oil and salt and pepper on it and roasted it at 400° for 20 minutes. Checked for doneness and let it rest for 10 minutes. I served the salmon with a green salad and raw vegetables.  And there were lots of leftovers! It was much easier to get the fish off the bones than I had anticipated. I think this will be an easy go-to weeknight meal for our family.

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  1. Yum! I love salmon, and like you, I usually buy it in fillets. I’ll have to try a whole next time!

  2. I am not fond of fish. I want to be. But it brings out an ugly uncooperative stomach in me. Sad. Sarah teases me relentlessly about it. I value our friendship too much to show her what really happens when I eat it.
    Times like this post make me wish I didn’t have an aversion to fish. Looks yummy. Sounds yummy. But… I just know my final “after” picture would of myself would not be so pretty!

  3. Whoa. I enjoy eating fish, but seeing them is a completely different story.
    There are no fish in the lake we’ll be swimming in right? 😉

  4. Dixie – sorry to hear about your aversion to fish. I have been allergic to shellfish most of my life and understand the “after” picture! But I am so glad I can eat salmon – one of my favorite foods!

  5. Honey – I have never seen a fish in the lake, but I have seen people fishing there. 🙂

  6. Does anyone have any good marinades that they use? I am not a huge Salmon fun, but I know it is so healthy, so I definitely am interested in different ways to serve it so that I will be more likely to make it more often. Thanks for the starter recipe Christina!!