Lemon Salmon

Anyone could make this salmon, anyone! This whole meal is incredibly easy actually, it is very simple and basic. It's also healthy and light, but nothing about these flavors were boring. You'll fall in love with the way everything comes together so nicely. I served the salmon with brown rice and a beet salad. Squeezing fresh lemon juice in the brown rice once it's cooked adds a nice finish. I used a jar of pickled beets and dressed them with a drizzle of olive oil, sprinkle of salt and a small handful of freshly chopped parsley.

Serve with my lemony brown rice and beet salad.

Ingredients

  • Salmon filet, 1 to 1.5 pounds

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 lemon

  • 3 cloves of garlic, minced

  • sprinkle (a couple pinches each) of dried oregano and thyme

  • Drizzle of honey or agave nectar

Instructions

  1. Preheat oven to 375.

  2. Place salmon filet in a baking dish

  3. Drizzle the olive oil over top and sprinkle with salt and pepper. Mince the garlic over the salmon, and lightly massage everything over the filet.

  4. Sprinkle a couple pinches of dried oregano and thyme.

  5. Slice the lemon in half, squeeze one half over the salmon.

  6. Drizzle a little agave over top of the filet.

  7. Then slice the other half of the lemon into thin slices to place over top.

  8. Cover with foil and bake for 20-30 minutes.

  9. Top with freshly chopped parsley and serve.


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SeafoodDanielle SimoneComment