Lunch: Chef John's Baked Lemon Pepper Salmon

Recipe by Chef John Make this healthy dish with your favorite wild salmon.

This recipe includes fertility superfoods such as:

Salmon, Lemon, Miso

Health and fertility benefits of Chef John's Baked Lemon Pepper Salmon

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system.

Ingredients

2 tablespoons lemon juice
1 tablespoon ground black pepper
1 1/2 tablespoons mayonnaise
1 tablespoon yellow miso paste
2 teaspoons Dijon mustard
1 pinch cayenne pepper, or to taste
2 (8 ounce) center-cut salmon fillets, boned, skin on
sea salt to taste

Instructions

Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
Cover salmon with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

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