Oven-Baked Salmon Recipe

We know, it’s hard to eat fish everyday, but after you read this next section, you might want to reconsider. Salmon is packed with omega-3 fatty acids, a group of essential polyunsaturated fats. These fats are considered essential because the body cannot create them, they can only be obtained through food.

Omega-3 fatty acids have been shown to improve heart health, protect against degenerative disease and reduce inflammation in people who consume regular amounts in their diet.

Additionally, these healthy fats are thought to improve cognitive and behavioral functions and, in some cases, can effectively reduce symptoms caused from certain psychological disorders, including depression. In addition to the high omega-3 content, salmon is also a great source of protein and is lower in fat than other types of meat. It is rich in niacin, vitamin B12, magnesium, phosphorus and vitamin B6.

Although healthy, salmon and other types of oily fish can occasionally contain trace amounts of heavy metals such as mercury and other toxins. These toxic levels are not as high as those found in other types of fish, and most of the health risks are typically associated with pregnant women or children, but it is important to read labels and try to purchase wild salmon whenever possible.

Oven-Baked Salmon


  • 12 ounce salmon fillet, cut into 4 pieces
  • Coarse-grained salt
  • Freshly ground black pepper
  • Toasted Almond Parsley Salsa, for serving
  • Baked squash, for serving, optional

Toasted Almond Parsley Salad:

  • 1 shallot
  • 1 tablespoons red wine vinegar
  • Coarse grain salt
  • 2 tablespoons capers, rinsed
  • 1 cup fresh flat-leaf parsley
  • 1/2 cup toasted almonds
  • Extra-virgin olive oil


Preheat the oven to 450 degrees F.

Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.

Toasted Almond Parsley Salad:

Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.

Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.

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