Ingredients

The following ingredients have 5 Servings
  • 1 1/2 lbs whole salmon fillet (boneless (skin on or off))
  • 1 tbsp olive oil (extra virgin)
  • 1/2 tsp salt
  • Ground black pepper (to taste)
  • 2 tbsp butter
  • 1-2 large garlic cloves (grated)
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill or parsley (finely chopped)

Instruction

  • Preheat oven to 375 degrees F. Line large baking sheet with 2 overlapping each other pieces of aluminum foil wider than the baking sheet. On top, place a piece of unbleached parchment paper the length of a salmon fillet.
  • Place salmon fillet skin side down (if any) on top of parchment paper. Rub with olive oil, then sprinkle with salt and pepper.
  • Now you have to seal salmon completely in foil to ensure proper cooking. First enclose salmon in parchment paper - this ensures no harmful chemicals from aluminum are leaching into your food. Then fold the sides of the foil over the salmon to cover and seal it completely.
  • Bake for 20 minutes.
  • While salmon is baking and 5 minutes before salmon is ready, in a small saucepan melt butter on low heat. Add garlic and lemon juice, stir and set aside.
  • Remove salmon from the oven. Carefully open the packet wearing oven mitts. If salmon flakes with a fork easily and thermometer inserted in the thickest part reads close to 145 degrees F, it's ready. If temperature is around 137-140 degrees F, wrap it up, and let rest for 5-10 minutes or pop under the broiler.
  • Brush baked salmon fillet with garlic butter and sprinkle with parsley. Cut into 5-6 pieces and serve with mashed potatoes and cucumber and tomato salad. See blog post for more ideas.