Foil Wrapped Baked Salmon
by Becca Larkin
serves: 8
|
|
|
|
| |
 This is recipe take a little while to cook but prep is pretty quick and while you're waiting you have plenty of time to prepare your side dishes. |
| Ingredients: |
| |
1 lb |
|
Fresh Salmon |
| |
2 Tbsp |
|
Fresh Lemon Juice |
| |
2 Tbsp |
|
Olive Oil |
| |
2 Cloves |
|
Garlic, Minced |
| |
1 tsp |
|
Sea Salt |
| |
1 tsp |
|
Fresh Ground Pepper |
| |
1 tsp |
|
Dried Basil |
| |
2 pieces |
|
Aluminum Foil |
| |
2 piece |
|
Parchment Paper |
| Directions: |
| |
Preheat your oven to 375 degrees. Prepare your marinade in a small bowl combining fresh lemon juice, olive oil, minced garlic, sea salt, fresh ground pepper, dried basil. Stir marinade and set aside. Next place two pieces of aluminum in an X formation on top of a baking sheet with raised sides. Place one long sheet of parchment paper on top of the aluminum foil (long enough to go fully under your piece of salmon and double back over). Place your piece of salmon on top of the parchment paper. Pour marinade on top coating both sides. Fold shut and then fold the aluminum foil shut. Get a good seal by making small folds on the edges to keep it closed. Cook for 45 minutes which will leave your salmon very tender. Serve with a piece fresh lemon to squeeze on top.
|
|
