What we love about this baked salmon recipe is that it’s a delicious way to make a healthy and filling dinner using just a few ingredients from your pantry.
When planning to eat it for dinner, we remember to pull the frozen fillets from the freezer the night or morning before, tuck them into a glass bowl and place it in the refrigerator to thaw out.
Safe to say, cooking salmon from its previously frozen state does taste as delicious as properly thawed and cooked salmon, too. The secret is a hot oven, foil and a marinade to get you from frozen to a piping hot dinner in a jiffy!
And here’s the great benefit of salmon — it’s nutrient dense and an excellent source of Omega-3 Fatty Acids, protein and potassium. No surprise that it’s a superfood! Add this catch to your weekly dinner menu with maybe some brown rice and vegetables, and you won’t regret it!
MAKES 2 SERVINGS
+Two salmon fillets
+Two garlic cloves, minced
+3/8 cup olive oil
+1 tsp dried basil
+1 tsp salt and pepper
+1 tsp lemon juice
+1 tbsp fresh parsley
- In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley
- Place salmon fillets in the medium glass bowl and cover them with the marinade
- Marinate in the refrigerator for an hour
- Preheat oven to 375 degrees
- Place salmon fillets on an aluminum-covered sheet tray, drizzle marinade over them and seal
- Bake for 15-20 minutes, until easily flaked with a fork
S O U R C E B O O K // Here’s where you can find the specific products we used in this blog.
Glass bowls – Williams-Sonoma
Sheet pan – Calphalon Nonstick Bakeware
Olive Oil – Bertolli
Dried Basil – McCormick Gourmet