This recipe comes from our friend Helen Peralta, who is a total boss both in the kitchen and in the MMA ring. She uses this recipe when getting in shape for a fight; it’s a great go-to for any time you want healthy + tasty all in one dish. You can use any of the Pickle Creek Infused Olive Oils for this salmon. This recipe is simple, clean, and delish!
Print Recipe
Helen’s Sexy Salmon
Ingredients
- 4 6-8 oz salmon fillets
- 2 Tbsp your favorite Pickle Creek Infused Olive Oil
- 2 tsp Pickle Creek House Seasoning
- 2 lemons
Ingredients
- 4 6-8 oz salmon fillets
- 2 Tbsp your favorite Pickle Creek Infused Olive Oil
- 2 tsp Pickle Creek House Seasoning
- 2 lemons
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Instructions
Preheat your oven to 325 F for wild-caught salmon or 400 F for farm-raised salmon.
Rub the salmon fillets with the Pickle Creek Infused Olive Oil (use just enough oil to coat each fillet lightly) and let the oiled salmon sit at room temperature for about 10 minutes.
Zest one of the lemons and cut the remaining lemon into thin slices.
Place the salmon, skin side down, on a baking sheet.
Sprinkle the Pickle Creek House Seasoning and lemon zest over the salmon fillets. If you don’t have the House Seasoning, you can use your own spice blend; try a mix of salt and pepper, garlic powder, red pepper flakes, and thyme.
Place a slice of lemon on top of each fillet.
Bake the salmon for 8-10 minutes (8 minutes for thinner fillets, 10 minutes for thicker fillets). The shape and thickness of your salmon filet will determine how long it needs to cook. Check it as soon as you think it might be done. The finished salmon should be slightly translucent in the center and flake easily with a fork. Enjoy!
