This is the second salmon dish I’ve attempted to cook at home and I was very happy with the results. We’ve been wanting to add more fish in our diet, but I’m hesitant to cook fish since I have little experience. My lemon pepper salmon recipe was a huge hit (and easy to make) so I decided to try another dish using salmon. Lemon is a common ingredient I stuck with, but I liked the added flavor of parsley and basil. We ate baked asparagus with the lemon parsley salmon, cooked the same as I prepared here.
Shopping List:
- 1-1.25 lb. wild caught salmon fillet (this will serve 2 people)
- 3 tablespoons olive oil
- 5 tablespoons fresh lemon juice
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon dried basil
Instructions:
- Preheat oven to 375°.
- Line a four-sided baking sheet with foil and place the salmon fillet in the middle.
- In a glass measuring cup, mix the olive oil, lemon juice, parsley, and basil. Whisk together.
- Pour the mixture over the salmon. Pull the sides and ends of the foil up and pinch together, covering the salmon completely.
- Bake for 20-25 minutes; or until the salmon flakes easily with a fork. Another way to tell if it’s done is to look at the coloring of the thickest part. The less translucent it is, the more well done it is.
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