Baked Salmon with Basil and Parsley

I recently tried, for the first time, to prepare salmon. Reading up on the omegas, I had learned that this pink-fleshed fish is perfect to eat when you want to increase the number of omega 3s in your diet. I searched for a recipe that would not require any frying as I wanted to avoid trans fats as well as more omega 6s in my meal. Deciding on baked fish, I marinated it in virgin pressed olive oil mixed with garlic, basil, parsley, salt and pepper, and lemon juice. The herbs allowed me to use less salt, and add a wonderful flavour to the dish. I enjoy using fresh herbs but, if they are unavailable, the dried ones work just as well. When making this dish, I have used both fresh and dried herbs. And either way, the fish tastes delicious.

Ingredients:

Baked Salmon with Basil and Parsley. Β© Colline Kook-Chun, 2012

4 wild salmon fillets (the wild fillets are better as they have more omega 3s than the ones from fish factories)

2 cloves of garlic,crushed

Virgin pressed olive oil (I used about 6 tablespoons)

A large handful fresh chopped basil (you can also use about 1 tablespoon dried basil)

1 teaspoon salt

1 teaspoon ground black pepper (I used a little less as my children do not enjoy pepper)

1 tablespoon lemon juice

1 tablespoon fresh chopped parsley (or a teaspoon dried parsley)

Method:

1. In a medium glass bowl mix the crushed garlic, olive oil, salt, pepper, lemon juice, parsley and basil. Lay the salmon fillets out in a baking dish and cover with the mixture. Let the fish marinade in the oil for about an hour in the fridge, turning occasionally.

2. Preheat oven to 180 degrees C (375 degrees F).

3. Place the salmon in the oven and bake for 20-25 minutes, or until fish flakes easily with a fork.

I served the baked salmon with corn as it was season, some roasted vegetables, and a large salad. Leftovers? I enjoy these the next day for my lunch: I break the fish up into bite-sized pieces and add it to my salad. Yummy!

Do you eat salmon? How do you prepare it?

Β© Colline Kook-Chun, 2012

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41 thoughts on “Baked Salmon with Basil and Parsley

  1. Colline, Salmon is a favourite fish of mine! I do it almost exactly the same way, but we looooove chilli – we grow habaneros in our garden, so I add the flesh and a light sprinkle of seeds. Fabulous! I also try to keep some for salad, but it rarely works!

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  2. I love salmon, eat it at least once a week. With the warm weather here I will put it on the grill. I will try you recipe. Thanks for sharing.

    BE ENCOURAGED! BE BLESSED!

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  3. I’m the same, have just started cooking salmon. I will have to try your recipe. I have been doing it with kaffir lime leaves, coriander, lemon grass and lemon juice. Will try yours next time. πŸ™‚

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  4. Hope you have left overs, I’m coming over for dinner! πŸ˜‰ Looks delish.
    Sometimes a simple salt, pepper and some squeezed lemon is good on a summer day. πŸ™‚

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    1. I agree. I had never eaten salmon until I came to Canada and was hesitant to try making it. I am glad to have taken the plunge, though, as I enjoy the taste.

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  5. MMMMMMMMM….that looks sooooo good! I prepare salmon almost exactly the same way. Garlic and lemon juice are musts. Fresh coriander leaves sprinkled on top does it for me.
    I like Leanne Cole’s version with kaffir limes..very authentically Thai. Where do you get kaffir limes Leanne? I taught a Thai cooking class years ago and that was the one ingredient I was unable to find in our very-multicultural city, which was a surprise. I was able to find galangal root in Kensington market – the place to find everything muticultural, but kaffir limes – not!

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  6. To be honest dear Colline we always eat salmon in a restaurant, I haven’t cooked any of them till today but I want to try… your recipe seems so nice and delicious… Thank you so much, with my love, nia

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  7. This is a recipe I will HAVE to try Colline! I love salmon! I actually cook salmon, and tilapia, at least once a week. However, I have always only garnished my salmon w/ olive oil, garlic, salt & pepper. I have never tried parsley and basil on it. This sound delicious though and I can’t wait to try it! πŸ™‚

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