Roast Salmon w/ Red Onions & Lemon
This is incredibly easy, yet company will enjoy it too! Next
to nothing preparation wise and it cooks in just 20 minutes or even
less! (Use a few minutes less if you are just using one small piece of
fish. For two large fillets (enough to feed 8) cook no longer than the
20 minutes. This fish goes great w/ lemon buttered veg like asparagus
or broccoli. Roasted potatoes, baked or roasted garlic mashed potatoes
would also go nicely.
- red onion, sliced med to thick rings
- fresh boneless salmon fillet(s) (thicker fillets best) [Get as fresh as possible. No fishy odors!]
- lemons, sliced super thin (if you cut the lemon in half you can get it more thin that way)
- kosher salt & freshly ground pepper
peanut oil or olive oil (extra virgin olive oil will burn at high
temps. Use a lighter form. We always use peanut oil. For peanut oil,
the Lion&Globe brand sold at asian markets is awesome and fragrant!)
Preheat oven to 500F.
1. Arrange red onion slices on lightly oiled baking sheet (I use a shiny metal half sheet pan that has a lip to it.)
2. Rinse the salmon and pat dry w/ paper towels. Place it skin-side
down/flesh up over onions. Make sure a lot of onions are not under fish
b/c the ones not under the fish get the most carmelized/yummy. The fish
does need some onions under it too though, for moisture.
3. Sprinkle fish liberally with kosher salt and pepper to taste. Put a
little of the salt on the onions that aren't under the fish too.
4. Top w/ lemon slices covering fish surface.
5. Drizzle peanut oil over all, using fingers to work it evenly across
the lemon surfaces. Alternatively, if you have one of those oil pump
sprays (no, not the Pam kind, I mean an empty canister that *you* fill
w/ your own oil and then spray it) then you can spray everything evenly
w/ a good layer of oil.
6. Bake no longer than 20 minutes. Remember, less fish=less time than 20.
7. Serve immediately.