Baked in tinfoil with lemon and freshly chopped herbs, this super moist and flavourful salmon takes mere minutes to prep. In less than thirty minutes, from start to finish, you will have a delicious and healthy dinner on the table.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Dinner
Servings: 4
Author: Janice Croze
Ingredients
600gof MSC certified salmon fillet
1/2lemonwashed and thinly sliced
3-4sprigs of thymechopped
3-4sprigs of oreganochopped
3-4sprigs of rosemarychopped
2tablespoonsolive oil
fresh spinach and/or salad greens
sliced bell peppers
sliced cocktail or campari tomatoes
1avocado dicedoptional
DRESSING
2tablespoonsolive oil
1tablespoonhemp oiloptional - can replace with olive oil
2tablespoonsapple cider vinegar
1teaspoonlemon juice
1teaspoonhoney
1teaspoondijon or yellow mustard
2-3sprigs of thymechopped
2-3sprigs of oreganochopped
2-3sprigs of rosemarychopped
salt to taste
Instructions
Preheat oven to 400°F (200°C)
Rinse fillets and pat dry with paper towels
Place on large piece of tinfoil, wide enough to wrap fish and long enough to extend at least two inches at either end of fish
Pour olive oil and spread evenly on fish
Sprinkle with chopped herbs and salt if desired
Lay thin slices of lemon on top of fillets
Close tinfoil around fish by folding tin foil and rolling down to create a sealed edge
Bend foil up on either end of fish, leaving a small opening for steam to escape
Bake on center rack approximately 4-6 minutes per ½” of thickness
While fish is cooking, prepare dressing, salad, and/or desired sides
For dressing, mix together in blender or by hand, olive oil, hemp oil (optional), apple cider vinegar, lemon juice, dijon or yellow mustard, honey, and salt
After blending, add freshly chopped herbs if desired, and set aside
When fish is opaque and flaky, remove from oven and serve with honey mustard dressing over fresh spinach and/or salad greens or alongside rice and vegetable medley sides