Spices: 1tsp of : smoked paprika, regular sweet paprika, turmeric, white pepper and pink salt to taste
Tip : if you / your kids are sensitive to fishy taste like us ! Start by soaking your fish in a big bowl with cold water, ice and 3tbd white vinegar or with sliced lemons and sprinkle some salt, let it soak for 10 minutes
Bring the salmon to room temperature. Let your salmon filets rest out on the counter for 15-30 minutes, until they have (at least mostly) come to room temperature. This will help with even cooking
Let’s Season the salmon. Blot the salmon dry on all sides with paper towels. Then place the salmon skin-side-down on a parchment paper, covered baking sheet (or in an oven-proof, non-stick skillet, such as a cast iron pan). In a small mixing bowl mix olive oil with lemon zest and spices and Brush on all sides of the salmon finish brushing with salmon skin facing up!
Yes ! Skin facing up ! That’s my trick ! It will allow the salmon to roast to perfection, as the skin will give moisture and flavor
Preheat oven 425F ( I use surround roast ) Bake. Then bake for about 10-15 minutes or until the skin is completely crunchy, that’s how my kids likes it !
When skin is crunchy You can flip it again to add a few thin slices of lemon and bake for 3-5 minutes longer ( optional) but delicious
the fish should flake easily. ( If you use the Parchment paper ) .
Remove pan from the oven and transfer the salmon to a clean serving plate. Then sprinkle each filet with a good squeeze of lemon juice, drizzle of olive oil, sprinkle with fresh herbs if you’d like,
Serve warm! And enjoy!
My kids likes the salmon crunchy, if you like more moist bake for 5 minutes less
If you wish to add sweet potatoes chip like I did simply sliced sweet potatoes on parchment with coconut oil (spray or brush ) and bake them the same time as the salmon on 425f until golden, sprinkle pink salt on top. I always recommend to add some fresh green salad as well, seasoned with lemon & olive oil, enjoy.