Description
This Lemon Garlic Salmon features tender fillets marinated in a zesty blend of olive oil, garlic, and fresh lemon, then baked to perfection. It’s a quick, healthy, and flavorful dish that pairs beautifully with various sides.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- In a medium-sized bowl, combine the olive oil, minced garlic, lemon zest, and lemon juice to create the marinade.
- Add the dried oregano and thyme, then season with salt and pepper to taste. Whisk until well combined.
- Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over them, ensuring they are well coated.
- Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
- Remove the salmon from the refrigerator and let it sit at room temperature for about 10 minutes.
- Place the marinated salmon fillets on the prepared baking sheet, skin-side down, leaving space between each fillet.
- Drizzle any remaining marinade over the top of the salmon.
- Bake in the preheated oven for 12-15 minutes, checking for doneness at the 12-minute mark. The salmon should be opaque and flake easily with a fork.
- For a crispy top, switch the oven to broil for the last 2-3 minutes, watching closely to prevent burning.
- Once cooked, remove the salmon from the oven and let it rest for a couple of minutes.
- Garnish with chopped fresh parsley and serve with lemon wedges on the side.
Notes
- This dish pairs well with roasted vegetables, quinoa, or a fresh green salad.
- For an extra flavor boost, consider making a lemon garlic butter sauce to drizzle over the salmon.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes