Ingredients:

  • 4 (6 oz / 170g) salmon fillets
  • 1 lemon, thinly sliced into rounds
  • 1 tbsp (4g) fresh parsley, chopped
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tbsp (15ml) extra virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Tear off four large squares of heavy-duty foil and place two lemon slices in the center of each square to create a platform.
  3. In a small bowl, whisk together the melted butter, olive oil, minced garlic, lemon juice, salt, and pepper.
  4. Place one salmon fillet on top of the lemon slices in each foil packet.
  5. Drizzle the garlic butter mixture evenly over each fillet, ensuring the sides are coated.
  6. Fold the sides of the foil over the salmon and pinch the edges tightly to create a sealed packet, leaving a small pocket of air inside.
  7. Place the packets on a baking sheet and bake for 15–20 minutes until the thickest part of the salmon reaches an internal temperature of 135°F (57°C).
  8. Remove from the oven, sprinkle with fresh parsley, and let the packets rest, still sealed, for 5 minutes.