Garlic Parmesan Salmon
There’s something undeniably comforting about a beautifully cooked salmon fillet, especially when it’s topped with the…
Equipment
- Oven
- Baking Sheet
- Aluminum Foil
- Small Bowl
- Paper Towels
- Fork
Ingredients
Ingredients
- 1 tablespoonolive oil
- 2 tablespoonsfresh parsley finely chopped
- 1/4 cupgrated parmesan cheese
- 2 clovesgarlic minced
- 1 dashsalt
- 1/4 teaspoonground black pepper
- 8 ouncessalmon fillets
- 1 lemon sliced
Instructions
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil.
- In a small bowl, combine 1 tablespoon olive oil, 2 tablespoons finely chopped fresh parsley, 1/4 cup grated Parmesan cheese, 2 cloves minced garlic, 1 dash salt, and 1/4 teaspoon ground black pepper. Stir until evenly blended.
- Pat the 8 ounces of salmon fillets dry with paper towels. Place the fillets on the prepared baking sheet skin-side down if the skin is present, leaving space between them. Arrange the 1 lemon, sliced, around the fillets or set the slices aside for serving.
- Evenly spread the Parmesan–parsley mixture over the top of each salmon fillet.
- Cover the baking sheet loosely with aluminum foil and bake in the preheated oven for 15 minutes, or until the salmon is opaque throughout and flakes easily with a fork.
- Remove from the oven, uncover, and serve immediately with the lemon slices.
Notes
Use fresh wild salmon for the best taste and texture.
Covering the salmon with foil during baking helps to retain moisture and prevent it from drying out.
The cooking time may vary due to the thickness of the salmon fillet, so keep an eye on it while it’s in the oven. Check for doneness by inserting a fork into the thickest part of the fillet; it should flake easily and appear opaque.
Covering the salmon with foil during baking helps to retain moisture and prevent it from drying out.
The cooking time may vary due to the thickness of the salmon fillet, so keep an eye on it while it’s in the oven. Check for doneness by inserting a fork into the thickest part of the fillet; it should flake easily and appear opaque.