Roasted Wild Salmon with Olive and Mint Vinaigrette
Prep Time
10 minutes
Number of Servings
Serves 4
Recipe Source
The Longevity Kitchen by Rebecca Katz with Mat Edelson ($29.99, Ten Speed Press, 2013)
Ingredients
- 2 tsp extra-virgin olive oil
- 2 tsp grated lemon zest
- 2 tsp Dijon mustard
- 4 (4 oz) wild salmon fillets, pinbones removed
- 2 Tbsp water
- 1⁄4 tsp sea salt
- Freshly ground black pepper
- 1⁄4 cup Olive and Mint Vinaigrette
Directions
- Put olive oil, lemon zest, and mustard in a small bowl and stir to combine. Put salmon in an ovenproof baking pan in which it fits in a single layer without overlapping. Spread olive oil mixture evenly over both sides of fillets. Cover and refrigerate for 20 minutes.
- Preheat oven to 400°.
- Remove salmon from refrigerator and add water. Sprinkle salt over fillets and season with pepper. Bake just until an instant-read thermometer registers 127°, approximately 7 to 9 minutes depending on the thickness of the fillets. Salmon should be opaque and beginning to flake.
- Whisk the already made Olive and Mint Vinaigrette to ensure that it’s evenly blended. Drizzle over fillets and serve immediately.
Here's the Vinaigrette Recipe
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
Life Extension Triple Action Blood Pressure
Triple Action Blood Pressure AM/PM provides day and night nutritional support for healthy blood pressure levels already within normal range. Unlike traditional blood pressure supplements, our Triple Action Blood Pressure AM/PM formula delivers flavonoid and glycoside compounds in two separate tablets - one taken in the morning, the other at night, combined with melatonin - constant vascular health support.