- 4 salmon fillets (approximately 6 ounces each)
- 2 tablespoons of olive oil
- 2 cloves of garlic, finely minced
- 1 lemon, thinly sliced
- Fresh herbs (such as dill, parsley, or thyme)
- Salt and freshly ground black pepper, to taste
- Optional: Red pepper flakes for a hint of spiciness
Begin by preheating your oven to 375°F (190°C). Place a sheet of aluminum foil on a baking sheet, ensuring it’s large enough to comfortably envelop the salmon fillets.
Gently lay the salmon fillets in the center of the foil.
Drizzle a touch of olive oil over each salmon fillet, and then season them with the finely minced garlic, a sprinkle of salt, and a dash of freshly ground black pepper. If you desire a touch of heat, feel free to add a pinch of red pepper flakes.
Gracefully arrange lemon slices atop each salmon fillet. Not only do these lemon slices infuse flavor, but they also work their magic in ensuring the salmon stays wonderfully moist.
Crown each fillet with a few sprigs of your chosen fresh herbs. Dill, parsley, and thyme are splendid companions for salmon, but you are welcome to select your personal favorite.
Carefully fold the sides of the foil over the salmon, creating a snug packet, making sure to leave some space for air circulation inside.
Place the baking sheet, bearing the foil-wrapped salmon, into your preheated oven.
Bake for approximately 15-20 minutes, the exact duration contingent on the thickness of your salmon fillets. You’ll know the salmon is perfectly cooked when it easily flakes with the gentle touch of a fork and attains an internal temperature of 145°F (63°C).
With caution, unveil the foil packet (mindful of the hot steam), and utilize a spatula to transfer the salmon fillets to your awaiting serving plates. Don’t forget to generously drizzle each fillet with the delectable juices and the lemon slices from the packet.
For a finishing touch, garnish with extra fresh herbs if you desire, and promptly serve your baked salmon in foil.