In our house, salmon is a favorite, hands down.
I’ll be totally honest though, I had never eaten salmon until I met my husband, Zach.
I was living in my apartment and occasionally he would come over and cook dinner for me…such a sweetie, huh?
So in a conversation we were having one day, I proceeded to tell him that I had never had salmon…the only salmon I knew of was fried salmon patties (with canned salmon, might I add) that my mom absolutely LOVED for my maw-maw to make her. Apparently, it’s a southern delicacy with freshly made biscuits and covered in syrup.
*insert grossed out face here*
So naturally, I was immediately turned off to the thought of eating salmon…or at least the smell of it cooking…because I knew what fried, canned salmon smelled like.
Thus, the salmon dinner was on the horizon.
Zach promised me that freshly cooked salmon showed no resemblance to the substance in the can. So I agreed to try it if he cooked it for me.
That’s when the love affair hit…
Okay, okay, that’s a little dramatic to say, but I really did enjoy it! And now that we’re married, it’s truly one of my favorite meals to eat AND cook!
So here is my recipe for a simple, savory salmon!
Ingredients for the Salmon:
- 2 Salmon Filets (I like to take the skin off, but you definitely do not have to)
- 1 Lemon
- Fresh Parsely, minced finely
- Salt and Pepper
- Olive Oil
Directions:
- Preheat your oven to 375 degrees
- Drizzle olive oil in a bowl and squeeze the juice from half of the lemon (save the other half, we’ll use that in a minute)
- Add your parsley, salt, and pepper to the mixture and generously brush over the salmon fillets
- Line a baking sheet with parchment paper (or spray well with oil)
and lay out your filets, skin side down if you kept it on - Slice the unused half of the lemon and lay a slice on each filet
- Bake for 15-20 minutes
- Serve over brown rice with a side of roasted veggies!
