Baked Lemon-Garlic Salmon

Yield: 4 [8] servings
Writings inside of square brackets [ ] are for 2-Week Mediterranean Diet Challenge

Cooking time / Oven temperature

• Total cooking time: 30 mins (prep: 15 mins; cook; 20 mins)
• Oven: 375 F ( 190 C) for 12-20 mins with aluminum foil cover
• Broil HI for 3 minutes

Equipments

• Half Sheet pan
• Aluminum Foil, more than double size of surface of sheet pan
  
• Silicone Brush,  or Paper Towel

Ingredients

• 21.3 oz (603g) Salmon fillet [42.6 oz (1206g)]
  
• 6.3g Sea salt [12.6g]
• 1 tbsp Olive oil [2 tbsp]
• 1/2 lemon, round-sliced [1 lemon]
  
• 1 small sprig of Italian parsley for garnish [2 small sprigs]

Ingredients - Lemon-Garlic Sauce - Whisk well together

• Zest of 2/3 large lemon [1 1/3 lemons]
• 54 ml lemon Juice, OR juice of 1 1/3 lemons [108 ml / 2 2/3]
• 2 tbsp (27g) extra virgin olive oil [4 tbsp (54g)]
• 3.5 (17g) garlic cloves, pressed or grated [7 (35g)]
• 1 1/3 tsp dry oregano [2 2/3 tsp]
• 2/3 tsp sweet paprika powder [1 1/3 tsp]
• 1/3 tsp black pepper [2/3 tsp]

Directions

1. Preheat oven.
2. Salt salmon both sides. Leave 10 mins and pat salmon dry.
3. Prepare sheet pan lined with a foil.
   Brush the part of foil that is at bottom of the sheet pan.
4. Place the salmon, skin side down if having skin, on the foiled sheet pan.
   Top with lemon garlic sauce and sliced lemon.
5. Fold the foil to enclose salmon. Bake until the thickest part of salmon reaches 140 F.
6. Take the sheet pan from oven and open the foil to uncover the top of the salmon. 
7. Immediately place the baking sheet under the broiler.
   Remove before the garlic gets burnet. 
   Salmon is ready if flakes easily with a fork, or the thickest part of salmon reaches 145F
8. Garnish with a sprig of Italian parsley.

Note

[For 2-Week Mediterranean Diet Challenge:

Serve 2 servings salmon today
Freeze 2 servings salmon in a vacuum sealed bag for dinner 7 days later.
Save 2 servings  salmon in fridge for next day
Freeze 2 servings salmon in a vacuum sealed bag for lunch 8 days later.

For second week of 2-Week Mediterranean Diet Challenge, 
reheat salmon bag with sous-vide machine at 130 F (54C) for 60 minutes. ???]

Nutrition Facts: 

603 g Salmon

6.3 g Sea salt

41.5 g Olive oil

1/2 lemon

1 g Italian parsley

54 ml lemon Juice

17g garlic cloves

4/3 tsp dry oregano

2/3 tsp sweet paprika powder

1/3 tsp black pepper

Recipe based on:

Mediterranean Savory Breakfast Bowls by Suzy Karadsheh
- visit the page for details and a video