Honestly, the title says it all. This is SO. EASY. and it’s my preferred way to meal prep salmon!
Yes, you read that right. Meal prep that includes fish. It can be done! To be fair, cooked fish is more delicate than other cooked proteins (chicken, etc.), so it’s best to consume the salmon in 2 days after cooking it, 3 at the most, IMHO.
My salmon filet was 1 3/4 pounds, but I cut it in half and used one half for this recipe/prep, and the other I cut into 3 filets and slathered with a sweet chili glaze for that evening’s dinner. Fish markets and places like Costco are great to get affordable, fresh whole filets; my cost was under $15 for almost 2 pounds.
I like this simple cooking method because it lends itself to a myriad of meals/ways to consume. My favorite way is to top a salad with some flaked salmon (<– look for this next!), but you can: eat chilled with roasted asparagus, chopped hardboiled eggs and olives for a riff off of a nicoise salad, fold into a a fish cake (use this recipe and replace the tilapia with salmon!), or toss into cooked pasta with some lemon, cream and fresh herbs. Honestly, the possibilities are endless.
To ensure proper storage, once cooked, divide into portions (I usually keep the portions in tact, but flake if you prefer), wrap in aluminum foil and store in air tight storage containers. You can absolutely heat up leftover fish, but be kind to your coworkers, and only do that at home. 🙂 Chilled leftover fish is delightful!
easy roasted salmon with lemon.
1 pound salmon filet (one whole piece or individual filets; your choice)
nonstick olive oil cooking spray OR 1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 lemon, sliced
Preheat oven to 425 degrees. On a baking sheet lined with foil and sprayed with non-stick cooking spray, add the whole filet (or cut into two, as I did). Spray the salmon with olive oil spray or brush one teaspoon oil onto the filet. Season with salt and pepper and top with lemon slices.
Bake for 15-20 minutes, 15 for medium-rare, closer to 20 for well done. General rule of thumb is 4-6 minutes per half inch thickness. Salmon is done when it flakes easily with a fork.
Salmon will keep well for 2-3 days wrapped tightly in foil and stored in an air-tight container.
*Please use organic ingredients wherever possible*