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.
Total Time
20min
4.2
4 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
1.5
lb
Salmon Fillets
•
as needed
Extra-Virgin Olive Oil
•
to taste
Kosher Salt
•
to taste
Garlic Paste
•
to taste
Sriracha
•
to taste
Lemon Juice
•
11 1/3
cups
Baby Arugula
Cooking Instructions
1.
Preheat oven to 420 degrees F (215 degrees C).
2.
Trim the Salmon Fillets (1.5 lb), remove the skin, and remove all the pin bones with tweezers.
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.
4.
Cut up the un-seasoned skin; put the rack into the preheated oven.
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).
6.
Meanwhile, dress Baby Arugula (11 1/3 cups) with 2 tablespoon dressing of your choice and serve on the side of the salmon.
Nutrition Per Serving
CALORIES
460
FAT
15.0 g
PROTEIN
72.9 g
CARBS
4.0 g
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