Greek Dressing Salmon Recipe (2 Ingredients, 20 Minutes)

As soon as warm weather hits, I long for lighter meals with many fresh, seasonal products, paired with a delicate protein like chicken or fish. And a fish that never let me down is a classic salmon fillet.

Over the years, I have tried so many recipes for salmon, including the French production of salmon and papillot, delicious salmon past stitches, quick air salmon and much more. But my favorite method to produce salmon is this simple recipe with the Mediterranean Sea that is inspired.

All you need are salmon fillets and Greek dressing bought in the shop for the juicy, best packed salmon, which fits perfectly with spring and summer vegetables. It is delicious with seasonal leaf greens that are thrown with feta in Greek dressing. I also like a starch side by side, such as wild rice or roasted potatoes.

Why should you make this light salmon

One of the best things about this recipe is that it is finished in less than 20 minutes. After cleaning the salmon fillets with Greek dressing, marinate in the fridge for five minutes. While the fish margins, you can easily oil a baking sheet and heat it in the oven.

Then add the fish (skin side) to the oiled, hot baking sheet and bake for 12 to 13 minutes. To create an extra unusual crust above, apply your oven to the glasses setting in the last three minutes.

Tips to make my 2-intented salmon

• Quick marinate: Fish is more sensitive than other meat and it can become mushy if you marinate it too long. I like to stick to a five -minute marinade to make sure that my salmon comes out tender and scaly.
• Preheat the baking sheet for crispy skin: There are different opinions about whether salmon should be eaten with the skin. I am a big fan of crispy skin, and when salmon is baked, the skin often comes out limp. Add a tablespoon of oil to the baking sheet and have the pan heated in the oven in the oven for five minutes before the salmon is formed into a crispy, crispy skin.
• Fry for a crispy top: I set my oven for the last three minutes of baking to the baking setting to the glasses setting to create a nice crust on the fish. Just watch the salmon carefully because the broiler food can burn very quickly. One to two minutes is enough.

How I can make my 2-domes salmon

To make four portions, you need:

• 4 salmon fillets (8 ounces each) each)
• 1/4 cup plus 2 tablespoons of Greek dressing bought in the store (Kens Simple Vinaigrette Greek is my favorite), shared
• 1/2 teaspoon of kosher salt
• Ground black pepper to taste
• 1 tablespoon of olive oil

Preheat the oven to 400 ° F. Place the salmon fillets on a large plate and brush everywhere with 1/4 cup of Greek dressing and distribute them evenly between the fillets. Sprinkle with salt and pepper. Marinate for 5 minutes at room temperature (no longer).

During the fish marinated, drizzle the olive oil on a medium baking sheet and put it in the oven for 5 minutes.

Carefully remove the hot baking sheet from the oven and carefully turn the pan with an oven glove to coat the entire surface with the oil. Place the marinated salmon fillets on the baking sheet, skin down. Pour every Greek dressing over the fillets onto the plate and bake for 12 to 13 minutes. If you want a crispy crust at the top, only place the oven on the glasses setting for the last 2 to 3 minutes.

Remove the salmon from the oven and drizzle or brush with the remaining 2 tablespoons. Serve with your favorite sites and enjoy!

Store the remaining salmon in an airtight container in the refrigerator for more than 2 days. You can also freeze baked salmon. Let it cool down and then put it in an airtight container in the freezer and eat it for the best taste and the best texture within 2 months. Let the salmon thaw in the refrigerator overnight and then warm up in a 350 ° F oven for 10 minutes or until they are heated.