Looking for an easy salmon recipe to make for dinner tonight?
A fresh piece of wild caught salmon doesn’t need a lot of ingredients. Just a little extra virgin olive oil, fresh garlic, lemon and salt and pepper bring out the flavor beautifully.
There are several varieties of salmon, however I prefer Alaskan Sockeye for its firm texture, bold flavor and because it has the highest protein and vitamin D content per serving.
Another benefit of salmon? Omega-3s!
Omega-3 fatty acids are found in seafood, livestock, and some plants, but seafood is the only concentrated source of two types that are vital for human health: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Evidence suggests consumption of EPA and DHA supports brain development and eye and heart health. If you want to make sure you are getting enough of the right omegas, try my Omega Balance.
This recipe is gluten-free, dairy-free, paleo, keto and Whole30 friendly.
Enjoy with cauliflower rice, roasted asparagus, or my delicious Mushroom & Cauliflower side dish.
- 2 salmon fillets, about 6 oz each (wild-caught salmon)
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon sea or Himalayan pink salt
- ¼ teaspoon cracked black pepper
- 2 garlic cloves, minced
- 4 lemon slices
- Flat leaf parsley, chopped
Preheat oven to 375F. Line a small baking sheet foil or parchment paper and add salmon pieces, skin side down. Brush with olive oil and sprinkle with salt, pepper and garlic. Top with lemon slices and bake for 18 minutes or until salmon is cooked through. Finish with a broil for 1 minute if desired. Add chopped parsley and additional pepper, if desired.