Baked Salmon with Chili Vinaigrette

Abiding by the dietary restrictions of our guests is all part of being a good host. When a dear friend explained that she only eats protein and vegetables for health reasons, I paused, but only for a second. I knew that this recipe for salmon, roasted with purple onion, colored peppers of every hue and long-stem broccoli florets, enlivened with a citrus-flavored, toasty chili vinaigrette, would fit the bill. I quickly put together a meal that was a treat for the eye and palette. This recipe for baked salmon is from Canadian Living magazine, published in October 2020.

Baked Salmon with Chili Vinaigrette

When preparing this salmon dish, the instructions are to cook the salmon with the skin on. If you usually ask your fishmonger to remove the skin, maybe it’s time to rethink that request. The skin of a salmon contains the highest concentration of omega-3 fatty acids in the fish. There’s strong evidence that these fatty acids can reduce triglyceride levels and decrease your chances of heart disease, according to the Mayo Clinic. Cooking fillets with the skin on can also keep nutrients and oils inside the salmon itself that might otherwise be lost in the preparation process. But the best news is, according to Dr. Melda Isaac, a board-certified dermatologist in Washington, D.C., “Omega-3 fatty acid is going to retain moisture in your skin,” which helps with maintaining the skin’s elasticity and keeps skin looking supple. So skip that expensive facial and have salmon for supper.

Assemble you ingredients. The recipe calls for  one salmon fillet weighing about one pound. You can adjust the size of the salmon fillet according to your own needs. 

Preheat the oven to 425 F. and line a baking sheet with parchment paper. Place a salmon fillet, skin side down on the baking sheet. Arrange the sliced peppers, stalks of long-stem broccoli, and onion around the salmon.

In a small bowl combine the dressing ingredients. The dressing can be made ahead of time and refrigerated until needed.  Brush the salmon with 2 teaspoons of the dressing and drizzle the remaining vinaigrette over the vegetables, mixing them with your hands to make sure that the vegetables are well coated. Bake until the fish flakes with a fork and the vegetables are tender, between 15 and 20 minutes for a one pound fillet. The 10-minute rule of thumb for cooking fish says that you should measure the fish at its thickest point and cook it for 10 minutes per inch. In order to cut neater slices of the salmon fillet for serving, using a sharp knife cut down just to the skin but not through it, and mark off slices before baking. When the salmon is done, you can lift up a portion of salmon easily, separating it from the skin.

Print Recipe

Baked Salmon with Chili Vinaigrette

Meat, Chicken and Fish

By Canadian Living, October 2020 – Serves: 3

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Salmon, roasted with purple onion, colored peppers and long-stem broccoli florets, enlivened with a citrus-flavored toasty, chili vinaigrette,

Ingredients

• 1 salmon fillet (about 1 lb. or 450 g.)
• 3 sweet peppers, red, yellow and orange, cut into thin strips
• 1 red onion, cut into eight pieces
• 8-10 long stem broccoli florets (I used frozen)
• Chili Vinaigrette
• 3 tablespoons olive oil
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon maple syrup
• 1 clove garlic, minced or grated with a microplane grater
• 1 teaspoon chili powder
• 1/2 teaspoon hot pepper flakes
• salt and pepper to taste

Instructions

1

Preheat oven to 425 F. Line a baking sheet with parchment paper. Place the salmon fillet, skin side down on the baking sheet. Arrange the peppers, onion and broccoli around the salmon.

2

In a small bowl, combine the olive oil, lime juice, maple syrup, garlic, chili powder and hot pepper flakes. Season with salt and pepper.

3

Brush the salmon with 2 teaspoons of the chili vinaigrette. Drizzle the rest of the vinaigrette over the vegetables and coat them evenly.

4

Place the baking sheet in the oven and bake until the fish flakes when tested with a fork and the vegetables are tender and just starting to char. This will take about 15-20 minutes for one pound of fish.

Notes

This dish is best served fresh. The chili vinaigrette can be prepared in advance and refrigerated.