Lemon Parsley Salmon

Lemon Parsley Salmon

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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