I’ve been trying to perfect salmon for a WHILE. Like, a serious while. I can’t quite get it perfect, but I’m getting there!!!
I have definitely learned to not attempt to cook it from frozen. Always thaw it. Ha. Should be obvious, but I like to try shortcuts. 🙂
I have also learned, yesterday, that it’s hard to cook it perfectly while paying attention to it when you have two little kids. Most likely, on that day, your three year old will run into the kitchen with blood pouring out of his lip while he is scream-crying with your 5 year old girl running after him (also crying) screaming “I didn’t do it on purpose!”. Yes, that happened last night while I was trying to perfectly cook my salmon. Let’s say that it was ALMOST perfect! Pretty good huh??!!! I was proud of that accomplishment after such a “traumatic” incident. He was fine by the way… his big sister just bopped him… hopefully it really was “by accident”.
So, luckily at that time, the salmon had JUST gone into the oven to finish, and my pasta was done and was “marinating” in the butter. So, if I can do it, YOU CAN TOO!! 😉
Try this one out if you like Salmon!!
This is for 2 servings
- 1/2 tso kosher salt
- 2 medium salmon steaks (filets)
- 1 tsp minced garlic
- 1TB olive oil
- 3 TB butter
- 1/2 lb. farfalle (bowtie) pasta
- 1 large handful of baby spinach rough chopped
- 1 cup frozen peas
- Juice and zest of 1 lemon
- 1/2 tsp fresh or dried Dill Weed (I used dried)
- 1 Tb parmesan cheese
- splash of white wine for cooking and deglazing the pan
- Preheat oven to 350F.
- Meanwhile, if you’re using whole grain pasta, cook it in water according to package directions.
- Drizzle olive oil in an oven safe skillet like mine or Oven Safe Chef’s Classic Skillet and heat to medium.
- Place salmon steaks skin side down into the hot skillet to get a nice crispy skin.
- Top the salmon with salt, pepper, lemon zest, lemon juice, minced garlic and the dill.
- Place the butter into the pan with the salmon and melt. (Put skillet onto medium low – 3, and melt butter).
- Put a splash of white wine into pan if desired.
- Spoon the butter/lemon/wine sauce over the salmon for 2 minutes and then place pan with the salmon in it directly into the oven. (Which is why you need to have an oven safe pan shown in the link above or similar).
- Bake for 6-8 minutes depending on the thickness of your salmon. Remove the salmon from the oven BEFORE the white albumin starts to ooze out. It’s not fun to have on your salmon. REMEMBER TO USE A HOT PAD WHEN YOU REMOVE IT!! Once the salmon is removed from the oven, remove salmon from pan and SAVE the sauce. Place the salmon onto a plate and let sit for 5-7 minutes.
- Transfer the noodles and peas into the butter sauce remaining in your skillet and toss to coat.
- Sprinkle with parmesan cheese and garnish with dill.
- Serve into bowls.
- You can either leave the salmon steak whole, or you can “shred” it with your fork and disperse it throughout the dish as I did below.
- ENJOY!! This one is a winner!!
And now, for the quote of the day: