Here is a delicious and low calorie change of pace from the usual leg of lamb at Easter.
What You Need:
1 (2.5 lb.) pink salmon fillet
1/4 C olive oil
1/2 t salt
1/4 t pepper
2 cloves of garlic, minced
3 T fresh parsley, chopped
How to Make It:
Place the oven temperature at 425 degrees and allow the oven to preheat.
Line a rimmed baking sheet with aluminum foil.
Rinse the salmon and pat dry with paper towel but do not remove the skin.
Pour the olive oil into a small bowl.
Sprinkle in the salt and pepper and stir to combine.
Add the garlic and parsley and blend until combined together well.
Rub the mixture over the top of the salmon being sure to cover it well.
Bake the salmon 15 minutes or until cooked through but still lightly translucent in the center.
Remove the salmon and allow it to rest 5 minutes before serving.
Serves: 4
When it comes to salmon we seem to overcook it quite often. By allow the salmon to rest for 5 minutes the residual heat will finish the cooking process. The larger the piece of salmon the more important this resting time will be.
