Marry Me Salmon with Garlic Lemon

# What You Need:

→ For the Salmon

01 - 2 salmon fillets, wild-caught preferred

02 - 2 tablespoons olive oil or avocado oil

03 - 2 cloves garlic, minced

04 - 2 tablespoons freshly squeezed lemon juice

05 - 1 teaspoon sea salt or kosher salt

06 - 1/2 teaspoon freshly cracked black pepper

→ For the Topping

07 - 1/4 cup fresh dill, chopped (dried dill or parsley may substitute)

→ Optional Additions

08 - Vegetable sides such as asparagus or bell peppers, cut into pieces

09 - Lemon slices or tomato slices for added flavor

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.

02 - In a medium bowl, whisk together olive oil, minced garlic, lemon juice, salt, and black pepper. Allow the marinade to rest for 5 minutes to meld flavors.

03 - Place salmon fillets skin-side down on the prepared baking sheet. Arrange vegetable sides and lemon or tomato slices around or atop the salmon if desired.

04 - Brush each fillet generously with the marinade. Sprinkle chopped fresh dill evenly over the top of the salmon.

05 - Bake for 15–20 minutes, or until the salmon is opaque and flakes easily with a fork. Thicker fillets may require the full 20 minutes.

06 - Remove from oven and let rest for 2–3 minutes. Serve hot with your choice of side vegetables and an extra squeeze of lemon juice.

# Expert Suggestions:

01 -

The marinade comes together in minutes but tastes like something from a restaurant with linen napkins
Wild-caught salmon gets transformed into something almost impossibly tender and fragrant
Leftovers, if they somehow exist, reheat beautifully for lunch the next day

02 -

Overcooked salmon is a tragedy you cannot undo, so check it a minute early rather than a minute late
Wild-caught salmon cooks faster than farm-raised because it has less fat—keep this in mind if you are used to the latter

03 -