AuthorNora WariachCategorySavouryDifficultyIntermediateA foolproof salmon recipe sure to please with garlic, lemon and herbs. Healthy, simple and it turns out perfectly every time!
Remove the salmon from the refrigerator and allow it to stand at room temperature for 10 minutes while preparing other ingredients.
Heat oven to 375F degrees. Line a large baking dish or rimmed baking sheet with a piece of aluminum foil.
Coat the foil lightly with a baking spray, then arranged 2 sprigs of fresh rosemary down the middle. Cut a lemon into thin slices and arrange half the slices down the middle alongside the rosemary. Place the salmon on top, skin side down.
Drizzle the salmon with olive oil and sprinkle the salt and pepper on top. Lightly rub to coat and then scatter the garlic cloves over the top of the salmon. Lasy the remaining rosemary sprigs and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
Fold the sides of the foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Similar to an envelope. Ensure there is some room inside of the foil to allow the air to circulate.
Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner, check several minutes early to ensure your salmon does not overcook. If your piece if very thick, it may need slightly longer.
Remove the salmon from the oven and carefully open the foil packet so that the top of the fish is completely uncovered. Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes. Check for the top of the salmon and garlic to be slightly golden. Watch the salmon closely as it broils to ensure it isn't overcooked or burnt. Remove the salmon from the oven. If it still appears to be a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes longer. As soon as it flakes easily with a fork, it's ready to be plated and served.
To serve, cut the salmon into your desired portions. Sprinkle with additional fresh herbs or top with an extra squeeze of fresh lemon.
Ingredients
Directions
Remove the salmon from the refrigerator and allow it to stand at room temperature for 10 minutes while preparing other ingredients.
Heat oven to 375F degrees. Line a large baking dish or rimmed baking sheet with a piece of aluminum foil.
Coat the foil lightly with a baking spray, then arranged 2 sprigs of fresh rosemary down the middle. Cut a lemon into thin slices and arrange half the slices down the middle alongside the rosemary. Place the salmon on top, skin side down.
Drizzle the salmon with olive oil and sprinkle the salt and pepper on top. Lightly rub to coat and then scatter the garlic cloves over the top of the salmon. Lasy the remaining rosemary sprigs and lemon slices on top of the salmon. Juice the second lemon, then pour the juice over the top.
Fold the sides of the foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Similar to an envelope. Ensure there is some room inside of the foil to allow the air to circulate.
Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon. If your side is thinner, check several minutes early to ensure your salmon does not overcook. If your piece if very thick, it may need slightly longer.
Remove the salmon from the oven and carefully open the foil packet so that the top of the fish is completely uncovered. Change the oven setting to broil, then return the fish to the oven and broil for 3 minutes. Check for the top of the salmon and garlic to be slightly golden. Watch the salmon closely as it broils to ensure it isn't overcooked or burnt. Remove the salmon from the oven. If it still appears to be a bit underdone, you can wrap the foil back over the top and let it rest for a few minutes longer. As soon as it flakes easily with a fork, it's ready to be plated and served.
To serve, cut the salmon into your desired portions. Sprinkle with additional fresh herbs or top with an extra squeeze of fresh lemon.
