The first work day of the New Year has arrived and it isn’t Monday. Sorry, but this really throws me off.
I am a creature of habit and my brain isn’t quite ready to handle this.
The good news is that I’ve already passed hump day and I only have two days before the weekend. The bad news is I have so much to do.
I was kind of a slacker over the holidays. Not really though. In the last week we’ve entertained twice.
In the last month we’ve had folks over 4 times. It feels good, but I’m tired and that is not a good way to start the new year.
I need to start focusing. My brain need to clear out. I’m tired of the haze.
Everyone is busy posting all their reader’s favorites over the last year. Mine are always available on the side bar of the page.
Then we can see oatmeal and that is one that can clear my heart. But I need fish to clear my brain. And so it is.
Eat this fish, too. Get rid of the haze. Think clean, people. Not just your body, but let’s get that mind clear, too!
Well, I guess they are kind of linked in some way…
Manservant tells me that Deepak Chopra told him I’m supposed to rub my belly before I eat to determine how hungry I am.
I’m supposed to rate my hunger on a 1-10 scale and then stop before I’m full. Well, we all know that. Jeez.
Does this mean if I’m really hungry, I can eat fries and chips? I doubt it. Check what he says out here.
Not bad ideas for a new year of positive thinking.
So, I guess this fish dish might work on Deepak’s plan.
I think it has most of the colors of the rainbow, but I admit I didn’t count.
The orange and fennel flavor is light and luscious.
If you think you don’t like fennel, I suggest trying it once. It is slightly sweet with a hint of licorice and I love it.
It is crisp and lively with a savory taste. Check it out. I want to keep those farmers in business!
Feel free to substitute a variety of veggies. I think leeks would be a good sub for the red onions and some cabbage would work if you don’t like fennel.
Carrots for tomatoes and you see where I’m going, right?
Asparagus is also popular with roasted salmon.
Use what you have and like.
This is a simple and quick entree to start a year of healthier eating.
I’m rubbing my belly now…I think it feels like a 4. Better start cooking!
(This is an updated post from 2014.)
How Long to Bake Salmon at 400:
Baked salmon is a delicious and straighforward dinner option. The key is learning how to cook it.
I’ve slow roasted salmon, air fried salmon, grilled salmon and all approaches are easy.
However, this sheet pan dinner is a super simple way to bake salmon.
No need for a foil packet. Just a baking dish and you are on your way to perfect roast salmon.
Put it in the oven. Make a salad and dinner is ready!
Ingredients You’ll Need For Roast Salmon
- Salmon filets (Sockeye, Coho, or Chinook) I buy Atlantic salmon at the grocery store and prefer a fillet, not individual portions.
- Olive oil
- Lemon slices or Orange
- Seasonings (brown sugar, garlic powder, fresh herbs, etc.)
- Salt and pepper
How Long to Roast Salmon at 400:
1. Preparing the Salmon:
- Preheat your oven to 400°F.
- Pat the salmon fillets dry with a paper towel to ensure even cooking.
- Place the salmon on a parchment paper or aluminum foil-lined baking sheet for easy cleanup.
2. Seasoning the Salmon:
- Drizzle olive oil over the salmon to keep it moist.
- Season salmon generously with salt, pepper, and your favorite herbs or spices.
3. Checking Thickness:
- Measure the thickness of your salmon fillets. Adjust the cooking time based on thickness, aiming for 10-15 minutes per inch of thickness.
- Cook time for individual portions will take less time.
4. Cooking Process:
- For even cooking, aim to keep the thickness consistent throughout the fillet.
- If your salmon has skin, place it skin-side down on the baking sheet.
5. Oven Baking:
- Bake the salmon in the preheated oven until it reaches the desired doneness.
6. Testing Doneness:
- Check for doneness by inserting an instant-read thermometer into the thickest part of the salmon. The internal temperature should reach 135°F.
- However salmon’s internal temperature should be 145 degrees which is considered medium for salmon. Allow it to rest on the counter for 5-10 minutes until it reaches 145. This is one way to assure your salmon will not turn out dry.
Tips for Perfect Baked Salmon:
- Adjust Baking Time:
- For thicker fillets, increase the baking time slightly. Thinner fillets may require less time.
- Seasoning Varieties:
- Experiment with different seasonings like brown sugar, garlic butter, or a simple lemon zest and melted butter combination. Fresh dill is wonderful also! I also make a spicy salmon that Alex loves!
- Easy Side Dishes:
- Pair your baked salmon with easy sides like brown or white rice, green beans, and a refreshing salad. I served farro with my salmon and had a very healthy meal.
- Leftover Salmon Ideas:
- Turn any leftovers into salmon patties or add them to a grain bowl for a quick and tasty lunch the next day.
- I will admit my dog loves salmon and I often give the salmon skin to him!
Oven-Baked Salmon vs. Air Fryer:
- Oven-Baked Salmon:
- Great for cooking larger portions.
- Provides a consistent, oven-baked texture.
- Ideal for special occasions or dinner parties.
- Air Fryer Salmon:
- Faster cooking time in about 6 -11 minutes.
- Results in a slightly crispier exterior.
- Perfect for quick and easy dinners.
The best way to cook salmon is the one you are most comfortable with.
Cooking salmon in the oven is consistent and I prefer the roasted texture.
All that being said it often depends on the recipe you are using.
This simple baked salmon recipe makes one easy dinner especially after a long busy day.
More Delicious Salmon Recipes:
Slow Roasted Spicy Sweet Salmon (and more on cooking and buying salmon)
This easy salmon recipe baked at 400 makes a beautiful roasted salmon and if you add veggies you have an awesome sheet pan dinner.
2 small fennel bulbs sliced into thin wedges
Fennel fronds chopped
1 large red onion, cliced into 1/2” wedges
6 cloves garlic, smashed
1 c cherry or grape tomatoes
1 t kosher salt
1/2 t freshly ground black pepper
3 t extra virgin olive oil
1 1/2 lb salmon fillet
1 orange, zested and juiced
Heat oven to 400. In a roasting pan lined with parchment toss the fennel, onions, garlic, tomatoes, salt and pepper and 2 t of oil.
Roast for 10 minutes.
Move the veggies to the sides of the pan. Place the salmon in the center. Squeeze the orange halves over the salmon. Sprinkle with remaining salt and pepper, fennel fronds and orange zest. Drizzle with 1 t of olive oil.
Return the salmon to oven and roast until it is the same color throughout and flakes easily, 10 to 12 minutes.
Salmon cooked at 400 is a winner in my book. If you want to just make the salmon and ignore the veggies, just drizzle with olive oil and the seasonings of your choice. Place in a preheated 400 oven and roast salmon for about 10 minutes-until a thermometer reads 135. Let rest for about 5 -10 minutes, until it reaches 145 and you should have a perfectly cooked piece of salmon.
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