Baked Salmon Fillets with Herbs and Lemon

Salmon is one of the healthiest foods and very easy to prepare. Lucky for us it is so delicious and flavourful that it doesn’t require elaborate sauces and preparations. It’s fancier than a white fish like tilapia, cod, bass, grouper, and haddock and therefore great for special occasions and celebratory dinners.
My favorite way to cook salmon is in the oven – fast and foolproof way to make juicy and flavorful salmon fillets. If you want to take this recipe up a notch use Cedar planks. You can find them in most grocery and hardware stores that have BBQ sections or Costco. The Salmon picks the smoky and woody flavors from the cedar and as a result you get this tender and flavorful fish. I only soaked the Cedar planks in water, but I read that you can also soak it in wine or sake. 

Ingredients

Salmon fillets 
Fresh lemon
Salt, pepper and salmon seasoning
Olive oil
Parsley for garnishing (optional)

Directions

Soak the Cider planks for two hours before the cooking.
Preheat the oven to 400 F.
Place the Cedar planks inside the glass or ceramic dish or a baking sheet to prevent the dripping. Lay the Salmon skin-side down on cedar planks. 
Brush the fish generously with olive oil. Season with salt, pepper, and Salmon seasoning. Squeeze the lemon and drizzle it over the fish. You can also add a lemon zest for more flavor. Place the fish in the oven.
Check if the fish is done after about 15 minutes. The time is varies depending on the thickness of the Salmon pieces. The salmon is done when it is evenly pink and flakes easily with a fork. When done, remove the fish from the oven.
I use a thin metal spatula to separate the skin from the salmon. The skin will stick to the plank and separate easily.
Transfer the Salmon filets to a serving dish and squeeze a bit of fresh lemon juice over it. Garnish with lemon wedges and parsley.

Baked salmon with a light, lemony herb taste will sure become one of your family favorites. It’s great with rice, pasta, couscous, and roasted potatoes. If you want a light lunch or dinner, serve it with a fresh salad or roasted vegetables.

According to The Globe and Mail article “Which wines to pair with salmon", they suggest to pair grilled or oven roasted salmon with chardonnay (if you prefer white) or pinot noir (if you prefer red). The two options are recommended: 
Greenlane Estate Winery Greetings Chardonnay 2008 (Ontario)
This medium full-bodied white from Niagara offers up ripe pear, pineapple and toasty oak, with zippy acidity on the finish. Good for grilled or roasted salmon.
Rosehall Run Pinot Noir Rosehall Vineyard 2008 (Ontario)
Light- to medium-bodied, with classic pinot character, this red from Prince Edward County offers up raspberry, plum jam and subtle cinnamon, with a spicy edge on the crisp finish. Try with grilled or pan-seared salmon fillets.
Bonne appetite!