Ingredients and Weight:
- Salmon fillet (about 200 grams per person, for 8 people total) - 1600 grams
- Fresh lemon juice - 4 tablespoons
- Extra virgin olive oil - 6 tablespoons
- Salt and freshly ground black pepper - to taste
- Dried oregano - 1 tablespoon
- Minced garlic - 2 teaspoons
- Fresh parsley, chopped - for garnish
Preparation Time:
- Preparation: 15 minutes
- Cooking: 30 minutes
- Total: 45 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Place the salmon fillets on the baking sheet.
- In a small bowl, combine lemon juice, olive oil, salt, pepper, oregano, and garlic. Mix well.
- Spoon the mixture evenly over the salmon fillets.
- Bake for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnish with chopped fresh parsley.
- Serve immediately.
Nutritional Information:
- Calories: Approx. 300 per serving (based on salmon fillet weight and oil used)
- Fat: 18g
- Protein: 36g
- Carbohydrates: 0g (excluding the lemon juice and oil)
- Omega-3 fatty acids: Rich source
Dish Characteristics:
- Delicious and healthy oven-baked salmon dish with a citrusy and herbaceous flavor.
- The salmon is tender and flaky, with a perfect balance of seasoning.
- Easy to prepare and cook, making it a great dish for a busy weeknight or a special occasion.
User Comments:
- "This salmon dish was so delicious! The lemon and oregano gave it a great flavor."
- "I loved the simplicity of this recipe. It was easy to prepare and came out perfect."
- "This is a great dish for a special dinner party. The salmon was tender and full of flavor."
Special Precautions and Tips:
- Use fresh salmon fillets for the best results.
- Adjust the seasoning according to your taste preferences.
- Check the salmon frequently during baking to ensure it doesn't overcook.
- For added flavor, you can use different herbs or citrus fruits in the seasoning mixture, such as rosemary or lime juice.
