LEMON-DILL WILD SALMON
This flaky, moist fish is an excellent source of omega-3 fatty acids, which turn down inflammation and increase vitality.
1 tbsp extra-virgin olive oil
3 garlic cloves
Juice of 1 small lemon
½ tsp minced fresh dill
½ tsp minced fresh parsley
½ tsp minced fresh tarragon
½ tsp sea salt
¼ tsp freshly ground black pepper 4 (4-ounce) skin-on wild salmon fillets
1. Preheat the oven to 350°F. Grease a baking sheet with 1 tsp of the oil and set aside. 2. Combine the garlic, remaining 2 tsps olive oil, lemon juice, herbs, salt, and pepper in a bowl and stir until well mixed. 3. Place the salmon fillets, skin side down, on the baking sheet and evenly spread the herb mixture over the tops. Bake until the fish flakes easily when tested with a fork, 15–20 minutes. 4. Transfer to a platter and serve. Leftover salmon can be refrigerated overnight but is best when served the same day.
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