Servings: 4
Prep Time: 10 minutes
Ingredients:
4 fresh salmon fillets (skin-on, 6 oz each)
2 tbsp extra virgin olive oil
3 cloves garlic, finely minced
Juice of 1 lemon, plus lemon slices for garnish
2 tsp fresh thyme leaves (or use dill for a more traditional flavor)
Salt and freshly ground black pepper, to taste
A pinch of red pepper flakes (optional, for a hint of heat)
Instructions:
Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil for easy cleanup.
Prepare the Salmon: Pat the salmon fillets dry with paper towels, ensuring the skin is moisture-free for a crisp texture. Season both sides generously with salt and black pepper.
Create the Marinade: In a small bowl, whisk together the olive oil, minced garlic, lemon juice, and thyme. For those craving a mild kick, add a pinch of red pepper flakes. This will create a balanced marinade with acidity, richness, and depth.
Brush and Bake: Using a brush or spoon, generously coat the salmon fillets with the marinade, focusing on the flesh side. Arrange the fillets skin-side down on the prepared baking sheet. Add thin slices of lemon on top for extra citrusy fragrance.
Bake: Place the salmon in the preheated oven and bake for 12-15 minutes, or until the fillets reach an internal temperature of 145°F (63°C). The fish should be opaque and flake easily with a fork, while the skin crisps up perfectly.
Garnish and Serve: Remove from the oven and let rest for a couple of minutes. Serve with fresh lemon wedges and a side of roasted vegetables or a crisp salad for a complete low-carb meal.
Pro Tip:
Pair this salmon with a creamy avocado sauce or a simple garlic butter drizzle for an elevated dining experience without compromising on the low-carb aspect.
Lina