This recipe is a perfect weeknight dinner option -- it's quick, healthy and makes for the best leftovers. You can enjoy your garlicky, herbed salmon with a side of rice or asparagus, which can be baked in the same pan! This recipe is a pescatarian, keto-friendly and gluten-free dish. It's my go-to recipe to whip up in a snap because it's easy, quick and stores well as leftovers throughout the week!
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto!
Lemon Garlic Herb Salmon 6 Steps
Preheat oven to 400°F. Line a large baking sheet with foil (there should be overhanging sides to wrap the salmon). Spray the foil with cooking spray.
Pat the salmon dry and sprinkle all over on both sides with sea salt and black pepper.
In a bowl, whisk together the olive oil, garlic, rosemary and thyme.
Pour the oil mixture over the salmon to evenly coat, rubbing the oil on the skin underneath to coat (it will crisp up a little this way). Sprinkle lemon juice over the top of the salmon. You can also add asparagus into the foil and bake with the salmon.
Wrap the salmon with the foil, using extra to cover the top. Bake near the bottom of the preheated oven for about 18-25 minutes or until just cooked through (exact cook time will depend on thickness of the fillet).
Remove from the oven, sprinkle with minced parsley and serve immediately.