The Food Network's oven-baked salmon recipe is highly rated among site readers. The recipe calls for a 12 ounce salmon fillet and is served with an easy-to-prepare toasted almond parsley salad.
Start by mincing one shallot and putting it in a small bowl. Pour one tablespoon of red wine vinegar over the shallots, add a pinch of salt and allow to sit for 30 minutes.
Divide the salmon into four sections and season with salt and pepper. Put the salmon on a non-stick baking sheet, skin side down. Place in an oven that has been preheated to 450 degrees and cook for about 12 to 15 minutes, or until cooked through.
While the salmon is cooking, add two tablespoons of rinsed and chopped capers to the marinated shallots. Add one cup of chopped fresh flat-leaf parsley and 1/2 cup of chopped toasted almonds. Slowly add extra virgin olive oil to taste while stirring. More salt can be added at this point if desired. Spoon some of the salad on top of each salmon portion before serving.
This recipe pairs well with rich white wines such as chardonnay. Most reviewers praised the recipe for its simplicity and said they would make it again. Some suggested the addition of garlic or lemon for more flavor.