Baked Salmon Fillet Recipe:
Here's a quick baked salmon fillet recipe that tastes as great as it looks. It is much easier than you would expect!
I got this recipe from my friend Dierdre, who is an awesome cook. Thanks, Dierdre!
This is the perfect baked fish recipe to serve to special guests, because it looks and tastes impressive. They'll never guess how easy it was to make!
Check that you have these staples at home
- in the cupboard
- olive oil
- in the fridge or freezer
- bottled lemon juice
- black olives
- feta cheese
Buy these fresh ingredients
- salmon fillets
- red onion
Get out your equipment
- a glass baking dish, large enough to hold all of the salmon in a single layer
- measuring cups and spoons
- a cutting board and sharp knife
- aluminum foil
1 Tbsp/15 mL olive oil
1 lb/500 g salmon fillets
1 Tbsp/15 mL lemon juice
1 tsp/5 mL oregano
1/2 tsp/2 mL basil
1/2 cup/125 mL sliced black olives
2 tomatoes, choppped
1 small red onion, sliced
1/2 cup/125 mL crumbed feta cheese
2 Tbsp/30 mL fresh parsley
Preheat oven to 400F/205 C.
Get out a glass baking dish large enough to hold all of the salmon in a single layer.
Drizzle the olive oil over the bottom of the baking dish.
Arrange the salmon in the baking dish.
Sprinkle the lemon juice, oregano, basil and pepper over the fish.
Arrange the olives, tomatoes and onion slices over the salmon.
Sprinkle the feta cheese and parsley over top.
Cover with foil.
Bake for 15 minutes.
Remove the foil.
Bake for at least 10 more minutes, until the salmon flakes easily with a fork.
- Use freshly squeezed lemon juice instead of bottled.
- Use canned black olives.
- Use canned diced tomatoes. You'll need about 1 cup/250 mL. Be sure to drain them well.
- Use any sweet onion in place of the red onion.
- Use 1 tsp/5 mL dried parsley instead of fresh.
Ideas for making this recipe your own
- I wonder how this recipe would work with white fish instead of salmon!
- To store a bunch of fresh parsley, wash it and cut off the ends of the stems. Place the parsley, stems down, in a glass of water. Don't submerge the leaves - just the stems. Cover the parsley loosely with a perforated plastic bag. Change the water every day or so.
Serve this dish with
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British Columbia, Canada
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