 | I love salmon, it is my favorite fish to cook. Miss F goes on and off salmon, for this meal she opted for fish sticks instead. Except when the salmon was plated, she decided she wanted some of that as well. And she finished all I gave her. This salmon is simple to prepare and has a ton of flavor. I also added a bit of the garlic butter to the roast asparagus I had with it. I served it with a hybrid of Soy Roasted Potatoes and Lemony Potato Rounds. This was adapted from a Taste of Home recipe. |
1 whole garlic bulbs
3 teaspoons olive oil, divided
2 tablespoons butter
4 salmon fillets
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons lemon juice
1 teaspoon minced fresh parsley
Preheat the oven to 425 degrees. Remove the papery outer skin from garlic and cut the top off the garlic bulb. Brush with 1 teaspoon oil and wrap in heavy-duty foil. Bake for 30 to 35 minutes until softened. Cool for 10 to 15 minutes. Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside.
Place salmon in a greased baking pan. Sprinkle with salt and pepper and drizzle with the lemon juice. Spoon 1 tablespoon garlic butter over each fillet. Bake at 425 degrees for 8 to 10 minutes. Sprinkle with parsley.
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1 comment:
This is going to sound odd, but I think you have just given me the dish I am going to fix for Easter. I have a family member who is allergic to pork and beef. I think we have done chicken to the hilt. This is quick and easy to throw in the oven and be done with it. Wow I owe you!
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