On Christmas Eve, my husband’s family celebrates with a traditional Italian Feast of the Seven Fishes. My mother-in-law frequently prepares this simple, flavorful salmon.
Courtesy of Jenna Helwig
|1 2-pound salmon fillet, skin removed||1/4 cup fresh-squeezed lemon juice|
|Salt and freshly ground pepper to taste||1/4 cup extra virgin olive oil|
|2 1/2 teaspoons Dijon mustard||1/2 teaspoon salt|
|6 medium garlic cloves, finely minced||1/2 cup parsley, chopped|
Preheat oven to 375 degrees F and line a baking pan with parchment paper.
Place the salmon on the paper and season with salt and pepper to taste. Spread the Dijon mustard over the salmon in a thin layer.
In a small bowl, stir together the garlic, parsley, lemon juice, olive oil, 1/2 teaspoon salt and pepper to taste.
Pour the mixture over the salmon and roast until the fish is just cooked through, about 20 to 25 minutes.
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