How to Bake Wild BC Salmon

Thanksgiving is once again upon us here in Canada and if you are looking to switch things up from a traditional turkey feast, or perhaps you have a family of pescatarians to feed, you may want to consider the delicious simplicity of baked wild salmon. Keep everything simple, from the seasoning to the preparation to the cooking and spend more time enjoying quality time with those you love!

Ingredients

• 1-2 large Wild BC Salmon fillet(s), thawed (depending on the # of people to feed)

• 1/2 teaspoon organic coarse ground black pepper

• 1 lemon - for the juice

• 1/2 red onion, cut into thin slices

• 1/2 lemon, cut into thin slices, seeds removed

• 1/2 orange, cut into thin slices, seeds removed

• 1 teaspoon sea salt, Himalayan salt or course sea salt

• 1‒2 tablespoons dried parsley, thyme or any other dried or fresh herbs of your choice

• 6 tablespoons extra virgin olive oil

Directions

• Pre heat oven to 350 degrees F

• Run thawed wild salmon thoroughly under cold water, pat dry, set aside.

• Spread 3 tablespoons of olive oil in a large oven-proof baking dish and layer some lemon slices, orange slices, red onion and herbs

• Add your wild salmon fillet(s) and drizzle with olive oil.

• Add the lemon juice, black pepper, salt, herbs and rest of the lemon, orange and onion slices on top of the fillet.

• Cover the dish and bake in a preheated 350 degree oven for 20 minutes, and check the fish to check doneness. Remove the salmon when it is almost cooked through (still translucent in the very center; the fillet will continue to cook internally after being removed). Remove the fish and let it sit, covered, for 3‒5 minutes before checking it again for doneness. Enjoy!