Saumon mariné au citron et à l’ail

Ingrédients

• 3 tablespoons lemon juice (1 large lemon (use for zest as well))
• 3 cloves garlic (minced)
• 3 tablespoons olive oil (or avocado oil)
• 1/2 teaspoon lemon zest
• 1 tablespoon minced parsley
• 1 pinch salt and pepper (or more/less, as desired)
• 12 ounces salmon fillets (two skin-on fillets, about 6 ounces each)

Préparation

1. 1

   Add all marinade ingredients to a small nonreactive bowl (see Note 1) Whisk well to combine.Note: You can do this up to a day in advance. Cover and store the marinade in the refrigerator until you're ready to use it.

2. 2

   --- To Marinate Fish ---

3. 3

   Use paper towels to pat the salmon fillets dry. Transfer fish to a glass baking dish or heavy-duty zip top storage bag.

4. 4

   Pour the marinade over the filets, turning them over so there's a nice coating on both sides.

5. 5

   Marinate in the container at room temperature for 30 minutes, or set the covered or sealed container in the refrigerator to marinate for up to an hour.

6. 6

   --- Cooking Instructions ---

7. 7

   Oven Cooking Instructions: Preheat the oven to 400°F (204°C). Set the salmon skin side down in a foil-lined rimmed baking dish. Pour a little of the marinade over the fish (this will help to keep it moist as it cooks). Discard remaining marinade, as it is not safe to reuse. *See Notes

8. 8

   Set the baking dish in the preheated oven and cook for 13-15 minutes, or until the fish is cooked through and flakes easily when pierced with a fork.