Baked salmon with lemon and parsley

Let’s face it. Salmon is healthy AND delicious. Classic win win situation.

So. There.

This dish is easy, fast (even for after-work dinner), and full of flavor! Win, win, and win again 🙂

And you know something? It’s reaaaaaally hard to mess this up.

As you see I used frozen salmon fillets. They’re great quality and flavorful, but you can obviously use fresh fish!

If, however, you decide to use frozen fillets, there’s no need to thaw them in advance.

Chop some fresh parsley and peel the garlic cloves (or not).

Place the salmon in an oven tray and season both sides with salt, pepper and oregano. Sprinkle the parsley around and add the garlic cloves.

Squeeze the lemon and… No, wait! That’s the cue for the first (and last) appearance of my awesome, alien-like, squeezer:

….aaaand scene.

Pour the lemon juice, olive oil, white wine, and a bit of water in the tray. Sprinkle just a bit more pepper and salt.

Cover the tray with aluminum foil and off in the oven it goes!

Place it in the middle part of your oven, and bake at 240ºC (460ºF) with the tray covered, until the liquids start boiling. Remove the foil (bring the tray up a level in your oven if you wish, but be careful not to burn it!), and continue baking until the salmon gets a nice color and is flaky.

You can serve it with plain white rice, pouring the juices on top of the rice, or with a salad, or even with boiled/mashed potatoes.

If you are anything like me, just some fresh bread will also do the trick 🙂

Just don’t, I repeat, do NOT forget the cooled white WINE!

Have a nice day!

INGREDIENTS

Serves 1-2 (depending on how hungry you are)

250g salmon fillets

2 cloves of garlic

Fresh parsley

Juice from 1 lemon

50-60ml olive oil

50ml white wine

Oregano, dried

Salt

Pepper

A bit of water (¼ of a cup)

QUICK INSTRUCTIONS

Chop the fresh parsley and peel the garlic cloves (or not). Place the salmon in an oven tray and season both sides with salt, pepper and oregano. Sprinkle the parsley around and add the garlic cloves. Pour the lemon juice, olive oil, white wine, and a bit of water in the tray. Sprinkle just a bit more pepper and salt.

Cover the tray with aluminum foil and place it in the middle part of your oven. Bake at 240ºC (460ºF) with the tray covered, until the liquids start boiling. Remove the foil (bring the tray up a level in your oven if you wish, but be careful not to burn it!), and continue baking until the salmon gets a nice color and is flaky.

Advertisements

10 thoughts on “Baked salmon with lemon and parsley

  1. Sonal

    How did you know that I was looking for a baked salmon recipe? I usually pan fry fish and wanted to try the baked version. This looks good. Will try it soon. Also, that lemon squeezer is mighty impressive.
    Kisses 🙂

    Reply
  2. Joanne

    You really just can’t go wrong when you blend these ingredients together. Lemon, garlic and parsley were meant for each other!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s