When people see me pull homemade salmon with jasmine rice and stir fried vegetables out of my lululemon lunch bag in the middle of a busy weekday they think 1. I must be fancy AF and/or 2. I must spend hours each night meal-prepping instead of binge watching Broad City. Neither are true. Here is a simple and awesome game plan for prepping up to four salmon fillets in about 20 minutes and bonus, it won't stink up your house. These keep in the fridge for several days so are perfect for quick dinners and lunches on the go.
Start with ~6oz fillets of salmon with the skin on one side. Yes, it's expensive. And yes, if you can, go for the best quality wild caught. You're putting it in your body after all. Good salmon is expensive because it's extremely nutritious with 48g of protein and 20g of healthy fats and omega-3 fatty acids, vitamin B12, vitamin D and tons of other good sh*t. I know I sound like a stuck up Ina Garten. If cost is a big issue, you can also go for white fish like Cod which is still super packed with protein and about half the cost.
Here's what to do
- Preheat your oven to bake at 425 degrees and place your skillet inside the over so it gets nice and hot.
- Take your salmon fillets and wash them with cool water and lay then on a paper towel lined plate skin down.
- Use a paper towel to dry the fillets.
- Season the tops of the fillets with whatever basic seasoning you like (a little salt and pepper is fine or I like Trader Joe's Lemon Pepper).
- Take out your warm skillet (use an oven mitt) and add 1-2 tablespoons of olive oil. Place the fillets in skin down and cook in the oven for about 15 minutes.
- Remove the skillet and let cool before eating or meal prepping.
- Serve with whatever sides you like.. I like Trader Joe's frozen Jasmine Rice and frozen broccoli florets (just heat them up in the microwave). But you can use whatever quick and easy sides or salad you like.