Garlic Lemon Salmon
This recipe is so easy and healthy AF. Just don't overcook the asparagus, no one likes limp asparagus.
Equipment
- Baking Sheet salmon
- Aluminum Foil salmon
- Skillet sides
Ingredients
- 1 lb Sockeye Salmon
- 4-8 cloves Garlic
- 1 tbsp Olive Oil
- 1 tbsp Lemon Juice
- Salt & Pepper
- 12 sticks Asparagus suggested side
- 2 cups Spinach suggested side
Instructions
- Preheat oven to 425°
- Line the baking sheet with aluminum foil. This will help with the cleaning process at the end, and allow for the skin of the fish to stick to the foil making it easier to separate the skin from the meat when serving. No need to grease the foil.
- While the oven is preheating, put olive oil and lemon juice in a small bowl. Then mince garlic and add to oil/juice mixture.1 tbsp Olive Oil, 1 tbsp Lemon Juice, 4-8 cloves Garlic
- Coat the top of with olive oil, lemon juice. Top with minced garlic.
- Once preheated put filets in the oven (rack in middle) and bake for 20-25 minutes based on the size of your filets.1 lb Sockeye Salmon
- With 8 minutes left of baking, saute your asparagus in olive oil. Cook for 6 minutes uncovered while rolling them periodically.12 sticks Asparagus, 1 tbsp Olive Oil
- After 6 minutes add the spinach and cook for an additional 2 minutes while the spinach cooks down. Season lightly with salt and pepper.2 cups Spinach
- Pull the salmon out once it's cooked. Use a spatula to remove the filet from the baking sheet. When removing slip the spatula between the skin and meat so that you are leaving the skin on the baking sheet.
- Plate it up and top with salt and pepper as needed.