A bonus recipe! You get two recipes this week! Mainly because I recently discovered a new way of cooking fish and I’m so excited to share it with you! It might not be such a revolutionary idea, but it definitely saved me from serving up the same dry fish over and over. DH is absolutely in love with this method of cooking fish!
My previous method of making fish was pan frying it. There’s nothing wrong with this way of cooking fish… except, I usually become distracted and forget how long the fish has been cooking for, or I get worried that the fish isn’t cooked enough. I usually end up overcooking the fish.
In this method, you turn your oven down to a lower temperature and bake it for a bit longer than you normally would. I promise that your fish will come out perfectly baked every time. The recipe below is for 2 servings but, as usual, is easily adjusted for more.
I served the salmon with some zoodles and my Zesty Lemon Pesto. It would also go well with my Minty-Fresh Zucchini Salad or Greek Potato Salad (or a green salad, or your favourite side… anything really).
To make my Slow Baked Salmon, you will need…
- 2 salmon fillets
- 1 TBSP of olive oil
- 1 TBSP of dijon mustard
- 2 tsp of honey – maple syrup would probably work really well here too
- 2 tsp of dried dill
- 2 lemon slices
- Pre-heat your oven to 275 F. (I know this seems low, but trust me!)
- While the oven is pre-heating mix up the olive oil, dijon mustard, honey, and dill.
- Place the salmon fillets in a baking dish.
- Cover each fillet with a generous amount of the sauce. Place one lemon slice on top of each fillet.
- Bake the salmon for about 18 – 20 minutes. The salmon is cooked when it’s opaque coloured in the centre.