Salmão assado com alho e alecrim em 10 minutos

Ingredientes

• 6 wild-caught sockeye salmon fillets (6 to 8 ounces each)
• 1 T. olive oil
• 2 garlic cloves (minced)
• 1-1/2 T. chopped fresh rosemary
• 1 tsp. sea salt
• 1/2 tsp. fresh ground black pepper
• fresh lemon wedges for squeezing over the top (optional)

Modo de preparo

1. 1

   Allow salmon to rest at room temperature for 20 minutes prior to roasting. Preheat oven to 425° F.

2. 2

   Place salmon on a parchment-lined baking sheet. Evenly top each fillet with oil, garlic, rosemary, salt, and pepper. Bake for 10 to 12 minutes, or until salmon flakes easily with a fork. Serve hot, with fresh lemon wedges for squeezing over the top if desired.