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Category: Seafood
Prep Time: Cook Time: Total Time:
Ingredients:
2 six ounce pieces of salmon fillet
Sea salt and pepper
2 cloves of garlic, minced (jar garlic will work)
1 tsp of dried basil
1 Tbl of lemon juice
1 Tbl of fresh parsley, chopped
Directions:
Grease an ovenproof pan large enough to hold the salmon pieces.
Grate a generous amount of sea salt and pepper on top (to taste).
In a small bowl, combine the garlic, basil and lemon juice. Stir. Spread this across the top of the salmon.
Take the chopped parsley and sprinkle it across the salmon.
Spray the top with a bit of olive oil spray.
Put in your oven at 375 degrees and roast for about 30 minutes. You’ll know when your salmon is done when you can touch it with your fork and a piece of it will flake off easily. You can also poke into the middle of the thickest part and make sure it’s done to your liking all the way through. Some like their salmon thoroughly cooked and some like it undercooked to medium-rare. 30 minutes will get most salmon pieces to medium. It will still be juicy.
Serve on the plate with the skin side down. Don’t eat the skin. When you move your fork across the salmon to pull it up onto your fork the salmon skin should stay on the plate. Sometimes it sticks to the bottom of the baking pan. That’s fine.
Here I served it with grilled asparagus spears and some grilled cherry tomatoes. Just put the veggies on an oiled grill pan and cook them on medium until the asparagus is done and the tomatoes start to burst.
Serves 2.
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Simple Italian Baked Salmon
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Category: Seafood
Prep Time: Cook Time: Total Time:
Ingredients:
2 six ounce pieces of salmon fillet
Sea salt and pepper
2 cloves of garlic, minced (jar garlic will work)
1 tsp of dried basil
1 Tbl of lemon juice
1 Tbl of fresh parsley, chopped
Directions:
Grease an ovenproof pan large enough to hold the salmon pieces.
Grate a generous amount of sea salt and pepper on top (to taste).
In a small bowl, combine the garlic, basil and lemon juice. Stir. Spread this across the top of the salmon.
Take the chopped parsley and sprinkle it across the salmon.
Spray the top with a bit of olive oil spray.
Put in your oven at 375 degrees and roast for about 30 minutes. You’ll know when your salmon is done when you can touch it with your fork and a piece of it will flake off easily. You can also poke into the middle of the thickest part and make sure it’s done to your liking all the way through. Some like their salmon thoroughly cooked and some like it undercooked to medium-rare. 30 minutes will get most salmon pieces to medium. It will still be juicy.
Serve on the plate with the skin side down. Don’t eat the skin. When you move your fork across the salmon to pull it up onto your fork the salmon skin should stay on the plate. Sometimes it sticks to the bottom of the baking pan. That’s fine.
Here I served it with grilled asparagus spears and some grilled cherry tomatoes. Just put the veggies on an oiled grill pan and cook them on medium until the asparagus is done and the tomatoes start to burst.
Serves 2.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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