You can use this recipe with any fish no matter the size! It can be a big fillet like this shown or individual portions. Oven roasting a fish is much more straightforward and cleaner than a pan-sear onboard and doesn’t require an induction cooktop.
I love using this recipe for entree style lunch salads where I need a healthy protein to throw on a lemon-garlic arugula salad or maybe with some herbed mediterranean couscous.
It’s healthy, balanced, and loaded with flavor.
Ingredients
- Salmon Filet (or other fish filets would work like Seabass!)
- A combination of naval oranges, lemons and limes
- Jalapeño
- Avocado Oil
- Salt and Pepper
Directions
- Lightly oil a rimmed sheet pan or line with foil if you prefer to serve your fish with no skin (common in the U.S.)
- Place the fish on it and season liberally with salt and pepper.
- Add thinly sliced citrus of your choosing and jalapeño pieces.
- Drizzle liberally with avocado oil. This will keep it from drying and retain moisture while roasting so really be liberal with it, especially at altitude this is critical!
- Roast at 325 until cooked through. Smaller fillets will take about 15-20 minutes but a big, thick one like this could take up to 30-40 minutes. Just like other meats, it’s important to pull the salmon out of the heat just before it’s done so residual heat will continue to cook it.
- An instant read meat thermometer should read 120 for medium rare. Essentially the flesh should have an opaque quality to it rather than any remnants of translucency.
Looking for more cooking onboard recipes? Check out this [Plane]Made Ricotta Gnocchis
