Baked Salmon with Lime Vinaigrette

From Cook's Country | April​/May 2012

Why this recipe works:

Starting the salmon on a super-heated baking sheet renders some of its fat; roasting it at 275 degrees keeps the fish moist.

Starting the salmon on a super-heated baking sheet renders some of its fat; roasting it at 275 degrees keeps the fish moist.

 

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Serves 4

Buy a whole center-cut fillet and cut it into four uniform pieces that cook at the same rate.

Ingredients

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