LEMON HERB BAKED SALMON
2 pound boneless salmon (preferably 1 inch thick) – skin on or off, wild caught if possible (or fillets)
5 sprigs FRESH chopped tarragon or thyme rosemary
2 small lemons, 1 cut into thin slices, the other juiced
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
4 cloves garlic, minced
Chopped green onions or parsley for garnish
Lemon slices for garnish
- Let salmon stand at room temperature for 10 minutes.
- Preheat oven to 375.
- Line a large baking dish or rimmed baking sheet with a large piece of aluminum foil.
- Lightly coat the foil with baking spay.
- Arrange half the lemon slices in the center of the foil.
- Top lemon slices with half the chopped herbs.
- Drizzle the salmon with avocado oil and generously season with FRESH ground sea salt and black pepper. Gently rub the oil and seasonings into the fillets.
- Lay salmon over sliced lemons and herbs. If using fillets, nestle them closely together.
- Scatter the remaining herbs and lemon slices on top of the salmon.
- Scatter the garlic over the top.
- Pour lemon juice over top.
- Fold the sides of the aluminum foil up and over the top completely enclosing the salmon, but tenting the foil a bit. Bake 15-20 minutes or until the salmon is almost completely cooked through at the thickest part and it flakes easily.
- Remove the salmon from the oven and carefully open the foil so that the top of the fish is completely uncovered, but be careful of hot steam.
- Change the oven setting to broil, then return the fish to the oven and broil for 2-3 minutes – WATCH CLOSELY SO IT DOES NOT BURN.
- Sprinkle with additional fresh herbs and top with a squeeze of lemon.