Bikini Season Baked Salmon

Remember this yummy looking dish?? 

I thought it would be a good idea what with it being July already (how did that happen?) to post the recipe for the Bikini Season Baked Salmon that I made Memorial Day Weekend.  As I mentioned before, it's from the cookbook 100 Recipes Every Woman Should Know and let me tell you, it is so easy peasy!  And I did make some substitutions.  I used parsley flakes and so you only need about a tablespoon I believe, I did use fresh lemon juice since we were making sangria as well, and I believe I used Sauvignon Blanc for the wine (I used the remainder in the sangria!)

Bikini Season Baked Salmon
via 100 Recipes Every Woman Should Know

Serves 4

Four 8-ounce skin-on salmon fillets
Sea salt and freshly ground pepper
3 tablespoons olive oil
1/2 cup dry white wine
1/2 cup chopped fresh flat-leaf parsley
1/2 cup fresh lemon juice
2 tablespoons capers

1. Preheat oven to 400 degrees.  Put salmon skin side down in a ceramic or glass baking pan.  Rub the salmon with 1 tablespoon olive oil and season generously with salt and pepper.  Let the salmon sit in the pan for 10 minutes.

2.  Drizzle the white wine over the salmon, then sprinkle 1/4 cup parsley on top; save the remaining parsley to use later.  Put the pan in the oven and cook for 15 to 20 minutes (so quick!) or until the salmon fillets are opaque.

3.  Meanwhile, in a small bowl mix the lemon juice, capers, remaining parsley, and 2 tablespoons olive oil.  Top each salmon fillet with the mixture and serve immediately.

I believe i let it cook to the longer time but i was using two rather large fillets instead of 4 smaller ones.  Just make sure the fillets are flakey and opaque.  This dish was filling but didn't leave you stuffed - perfect for a yummy meal before heading poolside (for those of us without a beach).

Hope you enjoy - I know I did!