Salmon is a wonderful source of protein, omega 3 fatty acids, vitamins A, D, B6, B, E, and has significant amounts of calcium, iron, magnesium, phosphorus and zinc! It is, however, important to consume wild salmon, and not farmed, to avoid potential antibiotics, growth hormones, pesticides and/or GMOs. Good news, Alaskan Sockeye salmon is not allowed to be farmed.
Sadly, my husband hates fish. I on the other hand love it, but for obvious reasons I holdback making it in our household. However, whenever my husband has to leave town for work, this recipe is the first thing I turn to. This salmon is probably the tastiest salmon I've ever had (and that's really saying something, because my dad's the best at cooking it). Plus, my two year old devours it while saying, "mmmm," the entire time.
INGREDIENTS:
- 2 (6 ounce) fillets of salmon
- 2 cloves garlic, minced
- 6 tablespoons extra virgin olive oil
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, finely chopped
DIRECTIONS:
1. In a medium glass bowl, prepare marinade by mixing garlic, extra virgin olive oil, basil, sea salt, pepper, lemon juice and parsley.
2. Place salmon fillets in a medium-sized glass baking dish, and cover with the marinade. Cover dish with saran wrap, and place in the refrigerator for about 1 hour (not longer), coating the salmon with the marinade occasionally.
3. Preheat oven to 405 degrees. Remove saran wrap and place dish in oven, baking for about 13 minutes, or until fork tender. Don't over cook! Remove from oven and let stand for a couple of minutes before devouring. Enjoy!
Approximately 2 servings
(Adapted recipe from here)
