Name: Garlic Lemon Roasted Salmon
Ingredients: 2 lbs (900g) Salmon Fillet: Opt for a large, center-cut fillet with the skin on or off, depending on your preference. A thicker piece ensures moist, even cooking.; 2 tablespoons Extra Virgin Olive Oil: This forms the rich, flavorful base of our marinade, helping to crisp the edges and keep the fish moist.; 4-6 cloves Garlic, minced: Freshly minced garlic is key. It provides a pungent, aromatic depth that mellows into a sweet, savory flavor when roasted.; 1 large Lemon: We’ll use both the zest and the juice. The zest provides intense lemon oil flavor without too much sourness, while the juice tenderizes and brightens the fish.; 1 teaspoon Dried Oregano: Adds a lovely, peppery and herbaceous Mediterranean note that pairs beautifully with lemon and garlic.; ½ teaspoon Sea Salt (or to taste): Enhances all the other flavors and is crucial for a well-seasoned dish.; ¼ teaspoon Black Pepper, freshly ground: Provides a touch of mild heat and spice.; 2 tablespoons Fresh Parsley, chopped: Stirred in after cooking, fresh parsley adds a burst of clean, herbaceous freshness and a pop of vibrant green color.; 1 additional Lemon, thinly sliced (for roasting): These slices are placed under and on top of the salmon, infusing it with moisture and gentle lemon flavor as it bakes.

Ingredients

Scale

2 lbs (900g) Salmon Fillet: Opt for a large, center-cut fillet with the skin on or off, depending on your preference. A thicker piece ensures moist, even cooking.
2 tablespoons Extra Virgin Olive Oil: This forms the rich, flavorful base of our marinade, helping to crisp the edges and keep the fish moist.
4–6 cloves Garlic, minced: Freshly minced garlic is key. It provides a pungent, aromatic depth that mellows into a sweet, savory flavor when roasted.
1 large Lemon: We’ll use both the zest and the juice. The zest provides intense lemon oil flavor without too much sourness, while the juice tenderizes and brightens the fish.
1 teaspoon Dried Oregano: Adds a lovely, peppery and herbaceous Mediterranean note that pairs beautifully with lemon and garlic.
½ teaspoon Sea Salt (or to taste): Enhances all the other flavors and is crucial for a well-seasoned dish.
¼ teaspoon Black Pepper, freshly ground: Provides a touch of mild heat and spice.
2 tablespoons Fresh Parsley, chopped: Stirred in after cooking, fresh parsley adds a burst of clean, herbaceous freshness and a pop of vibrant green color.
1 additional Lemon, thinly sliced (for roasting): These slices are placed under and on top of the salmon, infusing it with moisture and gentle lemon flavor as it bakes.

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Instructions

Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. This is a crucial step for easy cleanup and prevents the salmon from sticking.
Arrange the Lemon Slices: Lay half of your thinly sliced lemon rounds in a single layer on the parchment paper, roughly in the shape of your salmon fillet. This creates a bed for the salmon to rest on, infusing it with flavor from below and preventing the bottom from overcooking.
Prepare the Salmon: Gently pat the salmon fillet completely dry with paper towels. This step is vital for allowing the marinade to adhere properly and helps the surface of the fish to roast rather than steam, resulting in a better texture. Place the salmon fillet on top of the lemon slices on the baking sheet.
Create the Garlic Lemon Marinade: In a small bowl, combine the extra virgin olive oil, minced garlic, the zest of one lemon, and the juice of that same lemon (about 2-3 tablespoons). Whisk in the dried oregano, sea salt, and black pepper until everything is well combined.
Season the Salmon: Pour the garlic lemon mixture evenly over the top of the salmon fillet. Use the back of a spoon or a brush to spread it out, ensuring the entire surface is coated. Tuck any remaining thin lemon slices around the sides and on top of the fillet.
Roast to Perfection: Place the baking sheet in the preheated oven. Bake for 15-20 minutes. The exact cooking time will depend on the thickness of your fillet. The salmon is done when it flakes easily with a fork at its thickest part, and the internal temperature registers 130-135°F (54-57°C) on an instant-read thermometer for a medium, moist finish.
Garnish and Rest: Carefully remove the baking sheet from the oven. Sprinkle the freshly chopped parsley over the hot salmon. Let the salmon rest on the baking sheet for 3-5 minutes before serving. This allows the juices to redistribute throughout the fillet, ensuring every bite is moist and tender.
Serve: Use a large spatula to transfer the salmon to a serving platter or serve it directly from the baking sheet. Drizzle any delicious pan juices over the top before serving.

Nutrition

Serving Size: one normal portion
Calories: 380
Protein: 35g