I've mentioned the baked salmon with lemon pepper seasoning before when I also baked broccoli and made Kinpira (Japanese Burdock and Carrot Matchsticks). The latter recipe really needs to be redone, but as I make the baked salmon much more often, it's about time the recipe, such as it is, gets newer photos and a separate post.
Baked Salmon with Lemon Pepper Seasoning
For 1 serving, you'll need:
1 4 oz fillet of salmon or whatever size you wish
About 1/4 tsp lemon pepper seasoning per 4 oz
Optional: You can use fresh lemon juice and fresh ground black pepper, I just always have lemon pepper seasoning on hand in the pantry and like the concentrated citric taste.
Preheat oven to 350 degrees.
On a sheet of aluminum foil, drizzle some olive oil if you wish. Sprinkle about 1/4 tsp lemon pepper seasoning on a 4 oz fillet of salmon. Add more if you wish. Wrap the salmon up in foil first through one side, and crinkle up the ends so it makes a tight seal like so.
Bake in the oven at 350 degrees for about 20 minutes, more if you have a larger piece of fish. The salmon is done when it is no longer translucent. Moist and flakey salmon every time.
Serve with a salad or rice, or eggs, or bok choy, or whatever you wish.
This recipe is my go-to when I'm tired or lazy. It works best with fresh salmon, but even with Albertson's cheap $1 frozen individual packets of salmon, like what you see in the picture below, it satisfies when I'm hungry and don't want to fuss much with cooking.
What are your go-to quickie dinners?
Other salmon recipes:
Egg Rolls with Salmon and Avocado
Salmon and Dill Mini Tarts
Seared Salmon with White Wine, Miso, and Soy Sauce Glaze
1 year ago today, pinot gris and pinot noir wine tasting at Hawks View Cellars - Sherwood - Oregon.
2 years ago today, introducing baby M3 and baby A's first birthday.
3 years ago today, Chinese Noodle Soup with Ground Turkey and Pickled Mustard Greens.
4 years ago today, Ta Prohm - Cambodia.
5 years ago today, Kinpira (Japanese Sauteed Gobo (Burdock) and Carrot Matchsticks).