How the f*ck have I never posted a salmon recipe?
I make this garlic-lemon salmon probably once/week.
And I’m sharing it with you because……this exact recipe is what I use 90% of the time I make it. I swear I’ll start venturing out more if you guys like this so I can bring you more variety, but for now, this is the only salmon recipe you really need.
this is the only salmon recipe you really need.
Of course, it has less than 5 ingredients because you know what? If you buy good salmon, you wanna taste it. I pretty much just use lemon and garlic (it’s a stretch that I’m even calling this a recipe) to bring out the flavors. You can leave your maple glazed shit at home – I don’t need sugar on my salmon to make it taste good.
But that brings up a point –
I used to HATE salmon. Because I would buy it in the frozen section at Hy-Vee (s/o Midwest) and it honestly tasted like ass. And I thought, “HOW does anyone eat this crap?!” Well, then I grew up. And I started paying a few more dollars to buy it fresh. Oops.
Buy your salmon as sustainably as possible and look for fresh, never frozen. You know I don’t always recommend dishing out extra $ for organic, etc, but buying fresh salmon is key. And skin-on or skin-off? Whatever. It really doesn’t matter. You won’t actually eat the skin and if you have dogs, they love it!
(if fish skin is killing my dogs, will someone please call me out and tell me? It seems ok??!)
Fresh >>> Frozen
ALSO – let’s talk about this wild little garlic mix that I started replacing my regular, lame garlic with (not just for this garlic-lemon salmon, but for lotssss of other recipes).
You guys know I’m all about a good short-cut in the kitchen. So when Prohibited Provisions sent me their new Fine Garlic Mix line, I was pretty pumped. So, yes, I did receive this product for free, but no, I wouldn’t have included it in a blog post unless I a) loved it b) used it a lot and c) knew you guys would love it, too.
Always trying to keep things quick and easy.
OK let’s check the PHFF stats on this baby –
- PROTEIN – Salmon
- HEALTHY FAT – a little avocado oil + the salmon has lots of good healthy fats, too (helloooo omega-3s!)
- FIBER – None – you’ll need to add a side of veggies. I really like the green beans from my Spring Meal Prep Routine and that’s usually it. If I’m really hungry, I’ll add a side of Roasted Root Veggies.
Let me know what you guys think!
X Megan X
- 1.5 lbs fresh salmon (preferably wild-caught), cut into 4 pieces
- 1 tsp avocado oil
- salt and pepper
- 2 Tbsp Citrus-Herb Fine Garlic Mix
- 1 lemon, thinly sliced
- Preheat oven to 425.
- Tear off 4 12'' inches of parchment paper.
- Place a piece of salmon in the center of each piece of parchment paper.
- Drizzle ~1/4 tsp avocado oil on each fillet (no need to measure - just give a little drizzle)
- Season well with salt and pepper to taste.
- Top with ½ Tbsp of the Fine Garlic Mix (or just regular chopped garlic) on each fillet.
- Layer thinly sliced lemon on top.
- Bring up the sides of the parchment and create a "tee-pee" over the salmon. Fold down a couple of times. Then, fold the opposite sides under a couple of times. You're just creating a little "house" or "steam packet" for your fish to live in and it does *not* have to be perfect. Just make sure it's relatively sealed up.
- Place on baking sheet, and bake for 15 minutes, or until salmon is cooked through.
Also, you can find some tutorials on youtube to show you how to make a parchment wrapped salmon. But, seriously, don't stress about it being perfect!