Ingredients
Scale
- 1 teaspoon ground black pepper
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon salt
- 6 tablespoons light olive oil
- 1 tablespoon fresh parsley chopped
- 2 6 ounce fillets salmon
- 1 tablespoon lemon juice
Instructions
- Mix up the marinade: Start by whisking together the olive oil, minced garlic, lemon juice, parsley, dried basil, salt, and pepper in a bowl. It should smell amazing already!
- Marinate the salmon: Place the salmon fillets in a baking dish and pour the marinade over them, turning the fillets to coat them evenly. Cover the dish and pop it in the fridge for about an hour. Turn the fillets occasionally so every bite is infused with flavor.
- Preheat and prep: While the salmon marinates, preheat your oven to 375°F (190°C). This is also a good time to cut your aluminum foil into large pieces.
- Wrap it up: Place each salmon fillet onto a piece of foil and spoon some extra marinade on top. Wrap the foil around the fish tightly to create a sealed packet.
- Bake to perfection: Transfer the foil packets to a baking sheet and bake for 35-45 minutes. Check for doneness by flaking the salmon with a fork—it should be tender and opaque.
Notes
If you have leftovers, transfer the salmon to an airtight container and refrigerate it for up to 3 days. To reheat, place the salmon in a baking dish with a splash of water or broth, cover it with foil, and warm it in a 300°F (150°C) oven for about 10 minutes. Avoid microwaving—it can dry out the salmon.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner