This Slow Roasted Salmon is the easiest, most delicious way to cook salmon. It takes just 20 minutes!
We are in our third week of The Daniel Plan study and this past week we focused on eating healthier. You can read more about the Food part of The Daniel Plan in this blog post.
The Daniel Plan recommends eating healthy proteins, including “safe” fish (e.g., sustainably farmed and harvested, low mercury levels). Although I’ve read that wild salmon is a better choice than farmed salmon, according to Monterey Bay Aquarium’s Seafood Watch, farm raised Atlantic Salmon using recirculating aquaculture systems located in Canada and the U.S. are considered “Best Choice.” There is, however, plenty of farmed raised salmon that is rated “Avoid” so it’s best to buy your fish from a reliable source. I like to buy my salmon from either Whole Foods or from local fish markets that can tell me where their fish is sourced.
I think one of the biggest challenges to cooking healthy is that people are short on time and don’t want to make fussy meals. Cooking healthy doesn’t have to take a lot of time. In fact, the recipe I’m sharing today for Slow Roasted Salmon takes just 20 minutes. I used to be intimidated by cooking fish until I realized that it actually takes less time to cook than most other proteins.
While the salmon roasts in the oven (I used my toaster oven, which heats up so much faster than my big oven), you can toss together a quick salad with whatever fresh vegetables and fruits you have in your fridge. You don’t even need any dressing – I used just a squeeze of fresh lemon juice, a little flaxseed oil or extra virgin olive oil, salt and pepper.
As part of my Daniel Plan diet, I am aiming for at least 2 cups of leafy green vegetables a day, 7-9 servings of fruits/vegetables a day, and protein at every meal (paying attention to portion sizes). I love making my plate look beautiful with a rainbow of colorful vegetables and fruits.
More Daniel Plan recipes:
Slow Roasted Salmon
- 2 tablespoons extra virgin olive oil
- 1 pound Salmon filets cut into individual portions of about 4 ounces each
- 1/4 teaspoon salt to taste
- 1/8 teaspoon black pepper
- dill sprigs optional
- lemon slices optional
- Preheat oven to 275 degrees. Drizzle a little olive oil on a baking tray, lined with parchment paper or foil. Place salmon filet(s) on top. Season with salt and pepper and drizzle with a little more olive oil. Lay a few sprigs of dill and lemon slices on top.
- Roast in the oven for about 20 minutes until just cooked through.