The recipe I'm sharing with you today is my favorite salmon recipe. In fact, it's the recipe I used the first time I cooked salmon years ago. I picked a good one! It's from allrecipes.com. However, I just took a look at the original recipe and realized that my recipe has really morphed over the years. I guess the basics are still there, but I have gradually adjusted some of the ingredients to suit our tastes.
I think the delicious blend of olive oil, basil and lemon makes the salmon very moist and flavorful! Oftentimes I make the marinade the night before and let the salmon marinate overnight. All I have to do the next day is pop it in the oven and make a couple of side dishes. Simple!
Update 05/01/14: I now like to make this recipe now with garlic-infused olive oil, instead of minced garlic, to make it low-FODMAP.
Low-FODMAP, Gluten-Free, Dairy-Free
1/3 cup garlic infused olive oil (see my Quick or Oven-Roasted recipes)
or extra virgin olive oil
1 Tbsp. lemon juice
1 Tbsp. chopped fresh parsley (or 1 tsp. dried)
1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
1/2 tsp. salt
1/2 tsp. ground black pepper
4 4-oz. salmon fillets*
- In a glass measuring cup, measure out the garlic-infused olive oil. Add the lemon juice, parsley, basil, salt and pepper and stir to combine.
- Rinse and pat dry the salmon fillets. Place salmon in a large resealable plastic bag and pour in the oil mixture. Shake lightly to evenly distribute the marinade. Refrigerate for at least one hour or overnight.
- Preheat oven to 375° F. Place fillets on a large piece of aluminum foil. Fold foil to enclose salmon and seal. Place foil packet in a large baking dish. Bake for 25 to 30 minutes, or until salmon flakes easily with a fork.
*I like to use skinless fillets, but skin-on works fine too.