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SideChef
Recipes
Dairy-Free
Baked Wild Sockeye Salmon With Baby Arugula
Recipe

7 INGREDIENTS • 6 STEPS • 20MINS

Baked Wild Sockeye Salmon With Baby Arugula

4.2
4 ratings
Once in a while, when you don’t have the time, urge or patience to cook a complicated dish, but still want to dine like a king/queen – this is for you.
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Baked Wild Sockeye Salmon With Baby Arugula
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
Once in a while, when you don’t have the time, urge or patience to cook a complicated dish, but still want to dine like a king/queen – this is for you.
20MINS
Total Time
$10.26
Cost Per Serving
Ingredients
Servings
2
US / Metric
Salmon Fillet
1.5 lb
Salmon Fillets
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Kosher Salt
to taste
Kosher Salt
Garlic Paste
to taste
Garlic Paste
Sriracha
to taste
Sriracha
Lemon Juice
to taste
Lemon Juice
Baby Arugula
11 1/3 cups
Baby Arugula
Nutrition Per Serving
VIEW ALL
Calories
460
Fat
15.0 g
Protein
72.9 g
Carbs
4.0 g
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Baked Wild Sockeye Salmon With Baby Arugula
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author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
Cooking InstructionsHide images
step 1
Preheat oven to 420 degrees F (215 degrees C).
step 2
Trim the Salmon Fillets (1.5 lb), remove the skin, and remove all the pin bones with tweezers.
step 2 Trim the Salmon Fillets (1.5 lb), remove the skin, and remove all the pin bones with tweezers.
step 3
Season the salmon on both sides with Extra-Virgin Olive Oil (as needed), Kosher Salt (to taste), Garlic Paste (to taste), Sriracha (to taste), and Lemon Juice (to taste). Place it on a wire rack.
step 3 Season the salmon on both sides with Extra-Virgin Olive Oil (as needed), Kosher Salt (to taste), Garlic Paste (to taste), Sriracha (to taste), and Lemon Juice (to taste). Place it on a wire rack.
step 4
Cut up the un-seasoned skin; put the rack into the preheated oven.
step 4 Cut up the un-seasoned skin; put the rack into the preheated oven.
step 5
Cook until salmon is done to your liking (I prefer to cook mine to med-well- the carry-over heat will cook it to a perfect, juicy doneness).
step 5 Cook until salmon is done to your liking (I prefer to cook mine to med-well- the carry-over heat will cook it to a perfect, juicy doneness).
step 6
Meanwhile, dress Baby Arugula (11 1/3 cups) with 2 tablespoon dressing of your choice and serve on the side of the salmon.
step 6 Meanwhile, dress Baby Arugula (11 1/3 cups) with 2 tablespoon dressing of your choice and serve on the side of the salmon.
Tags
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Dairy-Free
American
Gluten-Free
Date Night
Shellfish-Free
Dinner
Quick & Easy
Salmon
Seafood
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