Garlic Pepper Salmon
Salmon fillet with garlic, pepper, lemon — omega-3 rich, easy.
For 2 servings
Season the salmon fillets
- Place the salmon fillets on a parchment-lined baking sheet.
- Mince the garlic and finely chop the fresh dill.
- Drizzle olive oil and lemon juice evenly over the fish.
- Press the minced garlic, black pepper, and dill onto the surface of the fillets.
TIPPat the salmon dry with a paper towel before seasoning to help the oil and spices adhere better.Bake until the fish is flaky
Preheat your oven to 200°C. Place the tray in the center rack and bake for 12 minutes. The salmon is done when the internal temperature reaches 63°C or when the flesh flakes easily with a fork.
TIPAvoid overcooking to keep the salmon moist; the fish will continue to cook slightly once removed from the oven.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh lemon juice rather than bottled for a cleaner, more vibrant acidity.
- 2If using wild-caught salmon, reduce the baking time by 2-3 minutes as it is leaner than farmed varieties.
- 3Let the salmon rest for 2 minutes after taking it out of the oven to allow the juices to redistribute.
Adapt it for your goals.
Low sodium
Eliminate the added salt and double the amount of lemon zest and black pepper for a flavor boost.
spicierSpicier
Add a half teaspoon of red chili flakes or a pinch of cayenne pepper to the garlic rub.
dairy freeDairy free
This recipe is naturally dairy-free; ensure your olive oil is extra virgin for the best flavor.
Why this is on our healthy list.
Heart Healthy Omega-3s
Salmon provides essential fats that help reduce inflammation and support heart health.
High Quality Protein
Supports muscle maintenance and keeps you feeling full longer.
Immune Support
Fresh garlic contains allicin, which is known for its antimicrobial properties.
Frequently asked questions
Yes, this dish is an excellent source of lean protein and heart-healthy omega-3 fatty acids, which support cardiovascular health.
