Yes, salmon is good for you. It’s jam-packed with heart-healthy omega3s, which can actually help your body burn fat more efficiently. But the real reason this recipe is so figure-friendly is that it’s so easy you’ll happily make and eat it once a week. (Leftovers can get chopped over greens for a salad, or mixed with lemon juice and capers for a yummy sandwich filling.)
SERVES: 4
INGREDIENTS:
- Four 8-ounce skin-on salmon fillets
- Sea salt and freshly ground pepper
- 3 tablespoons olive oil
- ½ cup dry white wine
- ½ cup chopped fresh flat-leaf parsley
- ½ cup fresh lemon juice
- 2 tablespoons capers
INSTRUCTIONS:
- Preheat the oven to 400°F. Put the salmon skin-side down in a ceramic or glass baking pan. Rub the salmon fillets with 1 tablespoon olive oil and season generously with salt and pepper. Let the salmon sit in the pan for 10 minutes.
- Drizzle the white wine over the salmon, then sprinkle ¼ cup parsley on top; save the remaining parsley to use later. Put the pan in the oven and cook for 15 to 20 minutes, or until the salmon fillets are opaque.
- Meanwhile, in a small bowl, mix the lemon juice, capers, remaining parsley, and 2 tablespoons olive oil. Top each salmon fillet with the lemon juice mixture and serve immediately.
