We all know how good fatty fish like Salmon is for us, but if you’re like me, I don’t prepare it that often. With a recipe like this, there’s no excuse. While the Salmon is baking you can sauté or roast some veggies and you have a well rounded, tasty meal.
I think this Salmon preparation would pair nicely with any of the following sides: Simple Roasted Brussels Sprouts, Cauliflower Puree, Spicy Roasted Broccoli, or Snow Pea and Shiitake Mushroom Stir Fry. Even a simple salad would be delicious!
Let’s get to the recipe!
- 1-1.5 pound Salmon fillet (I prefer to leave the skin on. If you would like, you can have your fish monger remove it for you.)
- 2 Tablespoons ghee or butter (If you are dairy-free, you can substitute olive oil or coconut oil.)
- 1 Tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 large clove of garlic, crushed or finely minced
- Sea salt and freshly ground black pepper
- Preheat your oven to 400 degrees and line a baking dish large enough to hold the Salmon fillet with parchment paper.
- Melt the ghee or butter in a bowl and add the lemon juice, zest, and garlic. Stir to combine.
- Place the Salmon fillet skin side down on the parchment paper and season with sea salt and pepper.
- Brush the butter mixture over the fish, evenly spreading out the garlic and zest.
- Place in the oven for 15-20 minutes or until lightly browned and cooked through.
- Let the Salmon rest for a couple of minutes before serving.
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