Ingredients:
- 4 salmon fillets (about 6 oz each)
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice (plus lemon slices for garnish)
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- 1 tbsp brown sugar (optional, for a slight glaze)
- Fresh parsley, chopped (for garnish)
- Red and green bell peppers (finely diced, for garnish and festive color)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Marinade:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dried thyme, dried rosemary, salt, and black pepper. If you prefer a slightly sweet finish, add the brown sugar into the marinade as well.
- Mix the marinade until smooth and well combined.
- Marinate the Salmon:
- Place the salmon fillets on a baking sheet lined with parchment paper or foil.
- Brush the marinade generously over the salmon fillets, making sure to coat them evenly.
- Let the salmon marinate for 15-30 minutes. If you have more time, you can marinate it in the fridge for up to 1 hour.
- Bake the Salmon:
- Place the baking sheet with the salmon in the preheated oven and bake for 15-20 minutes, depending on the thickness of the fillets. The salmon should be opaque and flake easily with a fork when done.
- Garnish and Serve:
- Once cooked, remove the salmon from the oven. Squeeze a little extra fresh lemon juice over the fillets, then garnish with fresh parsley and diced red and green bell peppers for a festive touch.
- Serve immediately with your favorite sides such as roasted vegetables, rice, or a crisp green salad.
Tips:
- Extra Flavor: For added flavor, you can add a tablespoon of white wine or a splash of balsamic vinegar to the marinade for a more tangy finish.
- For Crispy Skin: If you prefer crispy salmon skin, you can sear the fillets in a hot skillet with a little oil for 2-3 minutes before finishing them in the oven.
- Make It Ahead: Marinate the salmon the night before for an even more flavorful result.
Nutrition (per fillet, approximate):
- Calories: 280-320 kcal
- Fat: 18-20g
- Saturated Fat: 3-4g
- Carbohydrates: 4-6g
- Fiber: 1g
- Sugars: 2-4g
- Protein: 22-25g
- Cholesterol: 65-75mg
- Sodium: 250-300mg
