TINY Kitchen KISS Salmon

We eat a ton of fish in this house. It's easy, so good for us, and tastes like heaven. A lot of friends ask me how I make my salmon and while I wish I had some magical method to share that was going to totally change the game, the truth is around this house we use the KISS method when it comes to our fish.

KISS method? KISS = Keep It Simple, Stupid. Or, in this case: Keep It Simple Salmon.

See, salmon is one of those amazing foods that's not only loaded with nutrients, but also has a rich and satisfying flavor all on it's own. So my KISS recipe is centered around just that: keeping it healthy and preserving the natural taste of the salmon.

The only TINY Kitchen rule for cooking salmon is that the only salmon prepped here is wild caught Alaskan salmon. It's the most eco-friendly option out there, has a lot more nutrients, and will help you avoid ingesting harmful contaminates. An awesome infographic that compares wild caught vs farmed can be found here.

Hope you enjoy our TINY Kitchen KISS Salmon! I would love to hear how you make your salmon - pop me a note on the ABOUT page and share your favorite recipe.

INGREDIENTS

1 salmon filet per person

Coconut Oil

Salt and Pepper

Dill

Lemon, sliced thinly

OPTIONAL: whole bay leaves

DIRECTIONS

• Preheat over to 425 degrees

• Place salmon filets on lightly oiled foil-lined baking sheet, skin side down

• Drizzle salmon lightly with coconut oil

• Add a generous amount of cracked black pepper, and light sea salt (garlic salt also is a nice add)

• Add a sprinkle of dry dill to each fillet

• Place 2-3 lemon slices on top of seasoning mixture

• OPTIONAL: add a bay leaf or two on top of each layer of lemon

• Bake for 20 minutes

• Salmon should be light and flaky when done