This dish can easily be prepared with trout, salmon, mahi-mahi, snapper or nearly any other fish that isn’t super thick. I love roasting it this particular because it conserves the moisture and the flavors from the lemon and herbs really pop. This is one of my basic mea-time preparations that I can always rely on. Build it into your repertoire of weekly protein preparations to bring more simplicity into the kitchen.
This dish would pair wonderfully with the butternut squash (without the maple) listed in this recipe!
Ingredients: (serves 4)
4 fillets of wild-caught salmon (or the fish of your choosing)
zest from half a lemon
juice from the other half of lemon
1 tsp minced garlic per fillet
Himalayan or Sea Salt & Coarse black pepper
A few sprigs of Thyme and/or Rosemary
Preheat oven to 400 degrees. Line a baking dish large enough to fit all your fillets with parchment paper. Brush the parchment paper with olive oil.
Pat fish dry with a paper towel then place on top of prepared parchment paper. Drizzle with olive oil. Spoon the minced garlic onto the fish then spread with the back of the spoon. Sprinkle lemon zest on fish, then top with lemon juice. Season with salt and pepper. Lay sprigs of herbs right on top of fish (you will remove sprigs before serving).
Bake fish for 12-15 minutes depending on thickness of fish.
You can always throw in some cherry tomatoes to roast in the pan too!