Baked salmon recipes - among the quickest & easiest of all seafood

You'll see that dill is the only ingredient besides butter for this super-easy creation. Even if you've only mastered the most basic recipes this one is for you; just don't bake it too long!

1 & 1/2 lbs salmon fillet or steaks
1 tbsp Butter
1/2 tsp Dill

Preheat oven to 450. Put fish on foil-lined baking sheet, dot with butter and sprinkle with dill. Bake 8-10 minutes per inch of thickness. Done

Serve salmon with lemon wedges.

If you think the flavoring of the cumin & coriander is enough for the salmon be sure to use parsley rather than cilantro which is another strong flavor. Sorry for adding another decision to your busy life. (OK, I made the decision for you: cilantro is gone from the recipe.)

Salmon:
1/2 tsp each salt, ground cumin & coriander
1/4 tsp paprika
1/8 tsp each ground cinnamon & black pepper
(2 & 1/4-lb) skinless salmon fillets
2 cups thinly sliced onion
Spinach:
1 tsp olive oil
2 garlic cloves, minced
2 (6-oz) bags fresh baby spinach
1 tsp grated lemon zest (rind)
1/4 teaspoon salt
1 Tbsp fresh lemon juice
2 Tbsp chopped fresh Italian parsley
Lemon wedges (optional)

Preheat oven to 350F.

Combine first 6 ingredients; and rub mixture evenly over the fish.

Place onion in an 11 x 7-inch baking dish coated with cooking spray. Place fish on top of onion; bake for 15-18 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Meanwhile, heat a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add half the spinach; cook for 1 minute, stirring frequently. Add remaining spinach, and cook 4 minutes or until wilted, stirring frequently.

Sprinkle the spinach mixture with the zest and 1/4 tsp salt. Stir in juice; remove from heat.

Place salmon on a platter, and surround with the onions and spinach. Sprinkle salmon with parsley and serve with lemon wedges, if desired.

Some might prefer to call this “Salmon Florentine” which is a cute way of saying, “salmon with spinach”. But , hey, I prefer this more descriptive title, and since I am, after all - Ta- Da! - the Webmaster that’s what it is.

2 packages (10 oz each) frozen spinach, thawed
1 Tbsp olive oil
1/4 cup minced shallots
2 tsp minced garlic
5 sun-dried tomatoes, chopped
1/2 tsp salt, plus more to taste
1/4 tsp red pepper flakes
1/4 tsp freshly ground black pepper, plus more to taste
1/2 cup part-skim ricotta
4 skinless salmon fillets (6 oz each), rinsed and patted dry
(optional accompaniment)1 recipe Quinoa Pilaf With Pine Nuts

Heat oven to 350°.

Squeeze spinach of all excess liquid. Set aside.

Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook another minute, then add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring, 2 minutes more.

Beurre is French for “butter” & blanc means “white”, so this very simple recipe is about a nice chunk of salmon made more wonderful by a buttery white sauce enhanced with garlic, dill and a good white wine like chenin blanc.

2 lb salmon, fresh, fillets
1/2 cup white wine
8 Tbsp butter, cold, cut into 16 pieces
1 tsp fresh dill
1/2 tsp garlic, minced

Preheat the oven to 375 F.

Bake the salmon for 12-15 minutes.

Meanwhile, combine the wine, dill and garlic in a small saucepan, and, over high heat, cook until just about dry.

Remove from the heat and briskly whisk in the butter. When all the butter is blended in, let the sauce rest while the salmon finishes cooking. When it’s done, plate, spoon on the sauce and serve.
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