This super easy salmon recipe will have you filling your face with a great nutritious meal in no time! This is really just about a simple garnish for your fish, so you can choose the cut of salmon that you prefer.
Depending on your preference, Atlantic or Pacific salmon will do. Hey, mix it up if you’d like, just stick to salmon. This isn’t a trout recipe, so I can’t guarantee anything if you use something other than salmon. If you don’t use salmon and get unexpected results, we will look the other way.
Prep time: 10 minutes
Cooking time: 20 minutes
2 cloves of garlic (3 if you’re feeling dangerous)
2 to 3 pinches of fresh dill
3 to 4 tablespoons of olive oil (your favorite brand)
2 medium size fillets of your favorite salmon
Ideally you have acquired a nice fresh piece of salmon from your local fishmonger or supermarket. If your fish is frozen, you should plan on letting it defrost in the fridge for a few hours, or overnight. I really don’t recommend defrosting fish in the microwave, but if you’re stuck, I suppose that’s an option. Just know that I’m frowning at you with great disappointment.
Pre-heat the oven to 350. Grease a medium sized shallow Pyrex dish with olive oil and place your (defrosted) salmon fillets in the tray.
Crush the garlic into a small bowl and add 3 or 4 tablespoons of olive oil. Gauge according to how much fish you have. Your goal is to lightly cover your fish, not to drown it. Next, add a few pinches of dill and mix it up good. Real good. Now pour your mix over your sexy salmons that are sitting there all hot and sexy, just asking for it.
Cover the dish with aluminum foil, or if you’re like me and you always forget to buy foil, you can improvise by covering the dish with a large metal pan.
Next you play the waiting game (20 min), but you can take a peek after 15 minutes to see how we’re doing. Now would be a good time to set the table, steam some vegetables to serve on the side, or to do the dishes for once! Seriously, I swear!
If everything looks good, grab yourself a spatula and serve!
Protip: Leaving your fish in for too long will dry it out! Be careful.
This recipe serves 1 to 2 people and is easy to adjust for larger servings.