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Ingredients
- # 2 teaspoons olive oil
- # 4 skinless salmon fillets (6 ounces each), each 1" thick
- # 1 tablespoon lemon juice
- # 1 1/2 teaspoons lemon juice
- # 1 teaspoon dried oregano
- # 1/2 teaspoon salt
- # 1/4 teaspoon ground black pepper
- # 1 tablespoon butter, cut into small pieces
- # 1 teaspoon chopped fresh parsley (optional)
Details
Servings 4
Preparation
Step 1
1.
Preheat the oven to 375°F.
2.
Use the oil to grease a shallow baking dish that is large enough to fit the fillets in a single layer. Arrange the fish in the dish and turn to coat with the oil. Sprinkle with the lemon juice, oregano, salt, and pepper. Dot with the butter and cover with foil.
3.
Bake until the flesh is cooked through but still very juicy, 20 to 24 minutes. Serve topped with the pan juices and parsley (if using).
Recipe Notes
Make this dish ahead or make extras for fast meals. Store extra portions in a covered container in the refrigerator for up to 3 days. To reheat, arrange the fillets in a baking dish, cover, and bake at 350°F until heated through, 5 to 8 minutes. Or serve the fillets cold or at room temperature mixed with vinegar and oil for a fish salad.
Nutritional Facts per serving
CALORIES 359.3 CAL
FAT 23.6 G
SATURATED FAT 5.8 G
CHOLESTEROL 107.9 MG
SODIUM 411.6 MG
CARBOHYDRATES 0.8 G
TOTAL SUGARS 0.2 G
DIETARY FIBER 0.2 G
PROTEIN 34 G
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