Oven baked organic sockeye salmon with Hand cut oven baked fries and mandolin sliced red cabbage salad

by Lianne Goldsmith April 26, 2018


foodSometimes You Just Need
Fish and Chips!

Growing up in landlocked Rhodesia (Zimbabwe) in the 70s, salmon of any kind was an absolute extravagance served only at weddings and bínai mitzvahs. I have strong memories of excitedly heading to the buffet table to grab one or two tiny fresh bagels and topping them with a generous swirl of smoked salmon. I loved its unique buttery salty flavor in combination with a generous squirt of fresh lemon. I would always go back for seconds hoping against hope that the platter would not have been scraped clean, which it always was.

In Los Angeles, Iím fortunate to have access to fresh wild caught Alaskan Salmon whenever the hankering gets too hard to resist. While itís certainly a little pricey, its subtle flavor and silky texture make it a worthy special indulgence. Baked salmon matched with simple, hand-cut oven-baked potatoes and a light cabbage salad, is simply one of my favorite gastronomic treats.

And the best thing about this delicious feast is the simplicity of it all. In fact, my daughter Lennon, whose cooking skills remain undiscovered as of now, mastered this recipe while interning at YSL in Paris. Appropriate donít you think?

Oven baked Salmon


• 2-3lb salmon fillet

• 4 freshly squeezed lemons

• ½ cup chopped fresh parsley

• ½ cup chopped fresh dill

• Add chopped fresh tarragon and scallions (optional)


• Place salmon fillets in a roasting dish and season with salt and pepper

• Mix olive oil and fresh lemon juice and pour generously over salmon

• Sprinkle 2/3 of the herbs on salmon

• Bake salmon in open pan for approximately 12 minutes at 400 degrees

• Let salmon rest for five minutes

• Sprinkle remaining fresh herbs over salmon

• Feeds 6

Red Cabbage salad


• One medium red cabbage

• ¼ cup olive oil

• ¼ cup balsamic vinegar

• ½ cup fennel or dill

• ½ cup roasted sesame seeds

• 1 tsp salt

• 1 tsp fresh ground black pepper


• Finely shred cabbage with mandolin (be careful not to slice your fingers!)

• Place in a large bowl

• Toss in fennel/dill

• Whisk olive oil, balsamic vinegar and salt and pepper in a small bowl, and pour over cabbage

• Toss in sesame seeds and let salad sit for 10 minutes prior to eating

Oven Bakced Potatoes


6 medium organic russet russet potatoes – sea salt – ground black pepper


Wash and cut potatoes lengthways into 1/4 inch thick spears (no need to peel the potatoes)

place on a baking tray and sprinkle with salt and pepper

Bake/roast for approximately 30 minutes at 400 degrees or until crispy on the outside and soft in the center

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