Baked Salmon II

SUBMITTED BY: LADYBLADE PHOTO BY: LADYJAYPEE

"This is a great recipe for beginners! This was my first time making fish and it was a hit. Even my 9 year old daughter who wouldn't dream of eating fish EVER had half of my portion!"

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	2 Hrs

SERVINGS & SCALING

Original recipe yield: 2 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

READ REVIEWS (743)

DIRECTIONS

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Learn how to shop for salmon in our Choosing Salmon video.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 8, 2004 by ROUVER

Excellent recipe. As recommended, made the following changes, and it turned out wonderfully: 2 T. olive oil, 1 T. melted butter, 3/4 tsp basil, 1/2 tsp salt, 3 T lemon juice, 1 tsp dried parsley, dash of dill weed. Instead of wrapping fillets individually, I just put the foil on top of the baking dish. I also skin fish before marinading (CRUCIAL for lessening fishy taste). Overall VERY easy. I make it with rice & serve the remaining marinade to drizzle on rice & fish.

32 users found this review helpful

Reviewed on Nov. 6, 2003 by A277387

We were trying to get into the habit of eating fish for dinner once a week. We printed out several fish recipes - this happened to be the first one we tried. We never got around to trying the others. This has become a staple in our weekly menu. We don't use fillets, we use boneless salmon steaks instead (you'll need to bake for the full 45 mins. if you do too). I add two slices of lemon atop each salmon steak prior to closing up the packets. Since we prefer to serve this over white rice (sounds odd but is delicious) we omit the parsley so that we're left with a bit of sauce after it's done baking which we then pour over and toss the rice in. We place the rice on a plate, the salmon on top and serve with steamed broccoli all around. Once a week every week and it's never gotten old. I still look forward to it every week.

23 users found this review helpful

Reviewed on Sep. 4, 2003 by GAYLAF

I would like to give this one at least 6 stars. It was very good. I did decrease the olive oil to 1 (one) tablespoon and decreased the salt to 1/2 teaspoon and I can not imagine it tasting any better. I marinated it in a plastic bag and kind of massaged the oil mixture into the salmon and then left it for an hour. I may decrease the pepper a wee bit next time. For you fellow Weight Watchers I calculated the points for a 6 ounce fillet to be 8.5. ***That is the points using 1 tblsp. of oil for the 2 fillets. Enjoy! Thanks Norma.

22 users found this review helpful

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