OVEN BAKED BUTTERY LEMON PEPPER SALMON

OVEN BAKED BUTTERY LEMON PEPPER SALMON

OVEN-BAKED BUTTERY LEMON PEPPER SALMON

Ingredients

6 boneless, skinless salmon fillets
salt, to taste
4-6 tsp lemon pepper seasoning
6-8 tbsp butter, sliced into tablespoons
1/4 cup fresh parsley, minced
US Customary – Metric

Instructions

Salt your salmon, to taste. Slice it into fillets- roughly 4-6 ounces each. Pat each fillet dry with a paper towel, then place the fillets evenly out onto a sheet pan sprayed lightly with non-stick cooking spray.
Sprinkle each filet with a heaping teaspoon of lemon pepper seasoning.

Top each piece of salmon with a tablespoon of butter. If you like things on the less buttery side, just use a half tablespoon.
Bake at 425 degrees and cook for 5-6 minutes per 1/2 inch thickness of the fillet. Remove the cooked salmon from the oven, serve immediately with your favorite sides.

Comments

Post a Comment

Popular posts from this blog

Creamy Cajun Shrimp Pasta with Sausage

Image
Creamy Cajun Shrimp Pasta with Sausage You’ll Need : 1 lb. large shrimp (peeled and deveined) Kosher salt and fresh cracked black pepper (to taste) 1 teaspoon Cajun seasoning (or Creole seasoning) 1/2 teaspoon dried Oregano 2 tablespoons Olive oil 6 oz andouille sausage or smoked sausage (thinly sliced) 10 ounces fettuccine pasta ½ yellow onion (thinly sliced) 1 red bell pepper (thinly sliced) 4 teaspoons Cajun seasoning (or Creole seasoning) 1 teaspoon brown sugar 2-3 cloves garlic (chopped) ½ cup crushed tomatoes 1 cup chicken broth sodium-free 1 cup heavy cream 2/3 cup Grated Parmesan 1 tbsp parsley (chopped) Directions : Toss shrimp with salt, pepper, Cajun seasoning, and Oregano, and coat well. Heat a large skillet over medium-high heat and drizzle bottom of the pan with olive oil. Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely car...
Read more

Crockpot Cashew Chicken

Image
Crockpot Cashew Chicken Ingredients: 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders 1/4 cup all-purpose flour 1/2 tsp black pepper 1 Tbsp canola oil 1/4 cup soy sauce 2 Tbsp rice wine vinegar 2 Tbsp ketchup 1 Tbsp brown sugar 1 garlic clove, minced 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes 1/2 cup cashews Directions: Combine flour and pepper in a large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in a skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in the slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings. If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
Read more

Lobster Rolls

Image
Lobster Rolls You’ll Need I used 3 lobster tails (cut into bite-sized pieces) 6 tablespoons of Butter Minced garlic Lemon juice Seafood magic seasoning blend (Paul Prudhomme) Parsley Top sliced buns (buttered and toasted) Directions All I did was deshelled the lobster and lightly season with Seafood magic Melt 6 tablespoons of butter in a large pan, add the minced garlic, parsley, and lemon juice after about a minute toss in the lobster and cook for 3 minutes over medium heat. Spoon into the toasted buns and add on a bit of extra garlic butter, squeeze a lil fresh lemon juice over the top and OMG the most delicious lobster rolls. It's light, it's easy, it’s a summertime dish🙂 That’s remoulade sauce on the side and a watermelon margarita
Read more