Description
This oven-baked salmon is a healthy and flavorful dish, marinated in a zesty mix of olive oil, lemon juice, garlic, and herbs. Baked on a bed of lemon slices, its tender and flaky, garnished with fresh parsley for a beautiful presentation. Perfect for a delightful meal!
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 lemon, sliced into rounds
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium-sized bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper. Whisk until well blended.
- Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon, ensuring each fillet is well coated. Cover the dish with plastic wrap or seal the bag tightly. Let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil. Arrange the lemon slices in a single layer on the baking sheet.
- After marinating, remove the salmon from the refrigerator. Place the fillets on top of the lemon slices, skin side down. Drizzle any remaining marinade over the fillets. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Once cooked, let the salmon rest for a couple of minutes. Transfer the fillets to serving plates, placing them on the lemon slices. Garnish with freshly chopped parsley.
Notes
- Pair the salmon with roasted vegetables, a fresh green salad, quinoa, or brown rice for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold in salads or reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes