Salmon is a widely popular fish in Europe, used in various dishes, with pastas, risottos and even in salads. However the best one can do with the Salmon is to bake it. The fleshy baked fish with fat between the layers make it simply outrageous. However, it has its fare share of protein as well. It also contains omega-3 fatty acid and vitamin D which is beneficial for health. I was so fond of this fish that I used to prepare it often during my stay in Europe. However, mostly I used to give it Bengali treatments, few of which I have shared with you in the form of Doi Mach (Salmon in yogurt gravy), Salmon macher paturi (Salmon smoked in banana leaf). This time, I share with you the baked version of Salmon which is nevertheless super delicious and very easy to prepare. Hope you will like it.
Ingredients to serve 2 :
- Salmon fish – 2 fillets (approx. 170 gm. each)
- Minced garlic – 2 cloves
- Chopped parsley – 1 generous tbspoon
- Dry basil – 1 teaspoon
- Ground black pepper – 1 teaspoon
- Salt – 1 teaspoon
- Lemon juice – 1 tbspoon
- Olive oil – 3 tbspoon
Prepare a marinade with the listed ingredients except the fish.
Pour the marinade over the fish fillets, coat them well and refrigerate for at least 1 hour. Turn the fish occasionally so it absorbs the marinade evenly.
Preheat your oven at 190ºC/375ºF.
Place each fillet on separate pieces of aluminum foil. Spread the excess marinade over the fish and seal them with the foil.
Place the sealed packets on baking tray and bake for 35 – 45 minutes until the fish is completely cooked.
Serve hot with a piece of lemon.
It can also be accompanied with boiled vegetables to make a complete meal.