Directions
- 1Cut boneless, skinless salmon fillets into smaller, serving-sized pieces.
- 2Pour a generous amount of olive oil into a baking dish.
- 3Slice and squeeze a lot of lemon juice directly over the olive oil in the baking dish.
- 4Dredge the salmon fillets in the olive oil and lemon juice mixture, ensuring they are well-coated, and let them sit for 15 minutes.
- 5Open and pour a glass of red wine.
- 6Start preparing your rice and vegetables while the salmon marinates.
- 7Slice yellow squash and broccoli, place them on a foil-lined baking sheet.
- 8Add a little sesame oil, Maldon sea salt, and fresh sage to the vegetables.
- 9Season the backside of the salmon fillets with garlic powder, pepper, and paprika.
- 10Flip the salmon and season the top side with garlic powder, pepper, salmon rub or paprika, and Maldon sea salt.
- 11Broil the salmon on high in the oven until it looks golden brown and crispy, approximately 12 to 14 minutes.
- 12Serve the cooked salmon and vegetables over a bed of rice, drizzling with the pan drippings.
Ingredients
- boneless skinless salmon
- olive oil
- lemon juice
- red wine
- yellow squash
- broccoli
- sesame oil
- Maldon sea salt
- fresh sage
- garlic powder
- pepper
- paprika
- salmon rub or paprika
Equipment
cutting boardknifebaking dishlemon squeezerwine openerwine glassfoil-lined baking sheetspatula
Tips
- Dredge your fillets generously in the olive oil and lemon juice.
- Broil the salmon on high until golden brown and crispy, about 12-14 minutes depending on your oven.
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