Welcome to keto meals and recipes dot com. Today,
we will be featuring how to make an extremely quick and easy baked herb
salmon. The total time for preparing this meal is under 30 minutes. The macronutrient ratio for this recipe is
3.1 to 1, and has 1.5 g carbs per
115 gram or 4 ounce
serving. This recipe was shared by a neighbor, who received it from a relative, a poissoniere chef
working at a popular Mediterranean restaurant.
Step 1: as with all recipes, begin by assembling and measuring these few needed ingredients.
Also, line your baking tray with parchment
and pre-heat your oven to 200 degrees Celsius or
400 degrees Fahrenheit. Now for step 2: in a measuring cup or small bowl combine the grated garlic,
chopped cilantro, or, if you don’t like cilantro,
substitute with flat-leaf Italian parsley. Add the olive oil, or either
avocado or grapeseed oil if you prefer.
After stirring the ingredients, set aside for 15 to 30 minutes to allow ingredients to infuse and flavor the oil.
Place the salmon fillet
onto your cutting board and pat it dry. It is important to dry both the top and the bottom of the salmon,
because, if you do not, your ingredients will not stick well to the surface of the fish.
I would like to mention that you do not need to use a full fillet.
You can use this prep method for one or two serving portions.
Just make less marinade.
After your marinade has had time to flavor, stir again. Place the salmon fillet onto the parchment lined baking
tray. With a basting brush,
generously coat both the top of the salmon and also coat the skin side of the salmon. When both sides are coated,
place skin side down onto the baking tray.
While you are brushing on the marinade, be sure to evenly distribute the garlic and other ingredients,
over the entire surface, in order that each mouthful will have the same delicious flavor.
If you have any unused marinade, pour it on top.
If you have time, or you can do this earlier in the day, cover the tray with cling wrap and refrigerate
to allow the coated salmon to rest and absorb the flavors of the marinade for several hours.
Although this gives you maximum flavor, it is not necessary as the marinade is very flavorful already.
You can bake immediately. Step 4: To bake, place the tray in the preheated oven in the middle rack position and bake for
15 to 20 minutes, but I would suggest you test after 10 minutes.
Test the fish because your fillet may need less or more time than I have recommended.
Test by inserting a fork. If the meat flakes, but still looks moist inside,
it is done.
Remove from the oven and place on a serving plate to rest for a few minutes. In this way, the juices are reabsorbed
into the flesh.
To plate, place the salmon portions, either whole or cut into serving sizes, and
garnish with lemon wedges and fresh cilantro or flat leaf parsley.
For a complete meal, serve with your choice of side vegetables, such as a simple salad,
cauli rice or roasted broccoli with parmesan and lemon. If you make extra, or have leftovers,
the baked salmon is a great prep ahead meal, as a salad bowl for lunch, or dinner the next day. Enjoy!
See you next time and thank you for watching.