Though it wasn’t one of her recipes, as I folded the ingredients together I couldn’t quiet the resounding chorus of Ina Garten in my ear. How bad could that be?
The answer: not bad at all.
Though I didn’t get to eat the end result myself, I could tell that the slow-roasted salmon that had basted in its own buttery topping was beyond delicious. Everyone else seemed to be on board with the concept as well. I posted this picture on instagram before the fish went in the oven and by the time it came out I had a sea of kitty heart eye emojis in the comment field.
I never shy away from a pat of butter on this site, but at the same time, I didn’t exactly feel like I could get away with a weeknight seafood recipe where the butter measurements were labeled by the pound instead of tablespoon. So I started thinking about ways I could take this low and slow baked salmon concept and make it a bit healthier.
I love using coconut oil as a butter substitute. Since it’s solid at room temperature, you can whip it and get a similar texture to butter, which is great for smooshing under chicken skin among other things. So I decided this would be the body of my salmon topping and I wouldn’t have to feel bad about using a shit load to keep the fish super moist as it basted in the melted fat.
The best part of this easy baked salmon recipe is that you can make the whole thing in a parchment packet. I’m a self-proclaimed lazy cook, so I love any excuse to not do dishes. You can serve the fish right in the paper and just toss it when you’re done. Assemble the fish packets and keep in the fridge until ready to bake. The whole thing comes together in 15 minutes. BOOM.
Serving Size: 4
Phoebe Lapine is a NYC-based food writer, chef, culinary instructor, recipe developer and wellness personality. On her award-winning blog, Feed Me Phoebe , she shares her healthy recipes, gluten-free finds and insights about balanced lifestyle choices beyond food. She is also the author of the forthcoming
memoir The Wellness Project (Pam Krauss Books / Penguin Random House, 2017) about finding the balance between health and hedonism through a series of monthly challenges.