Ingredients:

  • 4 center-cut salmon fillets (6 oz each)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp grass-fed butter, melted
  • 3 garlic cloves, minced
  • 1 large lemon, zested and juiced
  • 1 tsp dried oregano or thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp fresh cracked black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Remove the 4 salmon fillets (6 oz each) from the fridge 15 minutes before cooking. Note: This ensures the center isn't ice cold when the outside starts to bake. Pat the skin and flesh completely dry with a paper towel.
  2. In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp melted grass fed butter, 3 minced garlic cloves, the zest and juice of 1 large lemon, and 1 tsp dried oregano. Note: Whisk until the oil and juice are temporarily emulsified.
  3. Place the fillets on a parchment lined tray. Sprinkle 0.5 tsp kosher salt and 0.25 tsp black pepper evenly over the fish. Note: Salt needs a moment to penetrate the surface.
  4. Spoon the lemon garlic mixture over each fillet, ensuring the garlic bits are spread out. Note: Do not let the garlic clump or it may burn.
  5. Slide the tray into the oven preheated to 400°F. Bake for 12-15 minutes until the fish flakes easily and the aroma of roasted garlic is prominent.
  6. Remove from the oven and let the fish sit for 3 minutes. Note: Carryover cooking will finish the center perfectly. Sprinkle with 1 tbsp fresh parsley before serving.