Ingredients
Method
- Preheat your oven to 400°F. Prepare the salmon by mixing together olive oil, salt, garlic powder, oregano, and Dijon mustard in a bowl. Brush this mixture onto the salmon fillet.4-5 ounce salmon fillet, ¼ teaspoon Dijon mustard, ¼ teaspoon dried oregano, 1 pinch of salt, ½ teaspoon olive oil, ¼ teaspoon garlic powder
- Bake the salmon in the preheated oven for 6-8 minutes, adjusting the time depending on the size of your fillet. A 5-ounce fillet typically takes about 8 minutes.
- While the salmon is baking, prepare the accompanying salad by combining red onion, Dijon mustard, olive oil, oregano, salt, pepper, and vinegar in a separate bowl. Mix these ingredients well. Once mixed, gently stir in the remaining salad ingredients.¼ teaspoon dijon, 1 tablespoon oil, Pinch oregano, Salt and black pepper to taste, 2 tablespoon red onion, ½ teaspoon apple cider vinegar or freshly squeezed lemon juice, 2 tablespoon mung beans sprouts, ¼ cup tomatoes, 2 cups romaine lettuce, 1 medium avocado
- Once the salmon is cooked, serve it immediately alongside the prepared salad. Enjoy!
Nutrition
Notes
- Cook salmon on the grill: Place fish, skin side down, in a disposable grill foil pan, and brush with the marinade. Transfer to the grill, cover the lid, and cook for 15-20 minutes or until salmon flakes easily with a fork.
- Cook salmon in skillet: Season the salmon as per recipe. Heat oil in a nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, without moving, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Serve!
- Also try my Air fryer salmon recipe.
- This recipe is perfect for 1 person for lunch or divided between two people as a side.