After a few cooking sessions with my friend chef Lindsey Becker Roehl, I’m begrudgingly admitting that cooking can be fun and easy. She’s taken pity on a few of my domestically challenged New York girlfriends and hosts us at her Upper East Side apartment for wine and cooking nights.
I love that all of Lindsey’s recipes are extremely healthy and easy to recreate; she takes the time to point out tips and tricks for the busy working girl on a budget. Andrea has since bought a Magic Bullet and has cooked dinner for her boyfriend and I have actually turned off my oven for the first time in six months. We’re making progress!
Cooking fish has always intimidated me, but it actually can’t be easier. Lindsey recommends baking salmon on a foil-lined sheet tray to make clean up a breeze.
For this particular recipe, she topped the fish with an antioxidant-filled gremolata, basically a fancy name for an herb salad. The gremolata looked as good as it tasted and makes this easy dish seem upscale.
- Four 6 oz portions of wild salmon
- 3 Tbsp extra virgin olive oil, divided
- Salt and pepper
- 1 bunch parsley, washed and dried
- ¼ cup hemp seeds
- 1 clove garlic, minced finely or grated
- 1 lemon
- Heat the oven to 425 degrees F. Rinse the salmon and pat dry. Place the salmon skin side down on a foil-lined sheet tray. Drizzle 1 tsp olive oil over the top of each filet and spread it evenly across the fish using the back of a spoon.
- Season to taste with salt and pepper and roast 8-10 minutes for medium depending on thickness of fillet. After it is cooked, slide a spatula between the skin and the flesh, lifting the fish off the tray and leaving the skin behind (fish skins can carry a lot of toxins). Remove the foil and voila, a clean sheet tray and less dishes!
- Cut the leaves off the bunch of parsley and chop finely. Add to a bowl along with the hemp seeds, garlic, and zest of one lemon. Stir in one tbsp fresh lemon juice and 1 ½ tbsp extra virgin olive oil. Season with ¼ tsp salt and stir to combine thoroughly.
- Spoon two tbsp of the gremolata on top of the salmon and serve.