DIJON BAKED SALMON

you guys know I’m a huge fan of salmon for all of it’s health benefits. Salmon is a brain-boosting, immune-boosting Omega-3 powerhouse. And let’s be honest, it just tastes darn good.

There are many ways you can prepare salmon, from frying, to sautéing, to smoking and broiling. But today I’m sharing with you an incredibly easy baked salmon recipe – and one that you’ll likely have on repeat because the flavor is off-the-charts.

Now, something I find funny about this recipe is that up until a few years ago, I never liked mustard. In fact, I would steer very clear of mustard. And now, it’s like a lightbulb went off and I’m eager to slather it on everything. Go figure.

So that’s what we’re doing here with this recipe today – we’re slathering mustard on salmon – and trust me, you’re gonna love it.

MAKING MY BAKED SALMON WITH DIJON

It should go without saying that you should always buy the highest quality of wild-caught salmon that your budget allows. I mention this in the recipe video above and chat about why I love King Salmon, Sockeye Salmon and Coho Salmon. And why I always steer clear of Atlantic Salmon (hint: I’m no fan of pollutants, antibiotics and toxins in my fish). So make sure to watch the video.

But once you’ve got your salmon, the rest of the recipe comes together easy peasy.

You’ll add the chopped parsley, Dijon mustard, lemon juice, avocado oil, garlic cloves, salt and pepper into a small mixing bowl and stir it together. Then, all you have to do is slather it on top of the salmon.

Many people cover their salmon with parchment paper or aluminum foil to keep it moist when baking. But I promise, if you add this layer of Dijon to the top of your baked salmon, not only will it stay incredibly moist, it will be abundantly flavorful. No need to cover.

Once your salmon is covered with the Dijon blend, bake it for 18-20 minutes in a 375 degree fahrenheit oven. I slightly undercook my salmon just to ensure it stays moist, especially as it will continue to cook for several minutes after you’ve removed it from the oven.

Then, all that’s left to do is divide it into fillets for serving, or flake it into a salad or macrobowl (as I’ve shown you on my meal prep video). So darn good. And so darn easy.

INGREDIENTS

1 1/2 lbs salmon (King, Sockeye or Coho salmon)

1/4 cup fresh parsley, finely chopped

1/4 cup Dijon mustard

1 tbsp lemon juice

1 tbsp avocado oil

3 garlic cloves, finely chopped

salt and pepper

DIRECTIONS

Preheat your oven to 375 degrees fahrenheit.

Place the salmon on a parchment lined baking tray and set it aside.

Mix together the remaining ingredients in a small bowl and generously coat the top of the salmon.

Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.

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