Baked Lemon Garlic Salmon
A flavorful and nutritious salmon dish infused with lemon and garlic, perfect for busy weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 4 pieces Salmon fillet Rich in Omega-3 fatty acids, it’s healthy and highly flavorful.
- 1 tbsp Kosher salt Enhances the natural flavors and balances the dish.
- 1 large Lemon Adds brightness and acidity, essential for flavor.
- 3 tbsp Olive oil Provides healthy fats that keep the salmon moist and flavorful.
- 2 tbsp Chopped parsley Brightens the dish and adds a fresh, herbal note.
- 4 cloves Garlic cloves Infuses the salmon with a savory, aromatic character.
- 1 tsp Dried oregano Brings warmth and earthy flavor to the dish.
- 1 tsp Sweet paprika Adds a hint of sweetness and color to your salmon.
- 1 tsp Black pepper A touch of spice to elevate the taste.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). This ensures even cooking.
- Wash and pat dry the salmon fillet with paper towels to help create a crispy exterior.
- Slice the large lemon into thin rounds; set aside.
- Chop the garlic cloves and parsley finely for easy mixing and garnishing.
Cooking
- On a baking sheet, drizzle about 3 tablespoons of olive oil. Place the salmon skin-side down on the sheet.
- Evenly spread the chopped garlic over the fillet. Sprinkle with kosher salt, dried oregano, sweet paprika, and black pepper.
- Layer the lemon slices on top of the salmon. Their juice will add moisture and tang.
- Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.
- Ensure the internal temperature reaches 145°F (63°C) for safe consumption.
Serving
- Once cooked, remove the baking sheet from the oven and let it rest for 5 minutes.
- Using a spatula, gently transfer the salmon to a serving platter.
- Garnish with freshly chopped parsley for a pop of color and flavor.
- Serve alongside your favorite sides, such as steamed vegetables or quinoa.
Notes
For extra flavor, marinate the salmon in olive oil, lemon juice, and seasonings for 30 minutes before cooking. Store leftovers in an airtight container in the fridge for up to 3 days.