Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper
  • 1 large lemon, thinly sliced into rounds
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (4g) fresh parsley, finely chopped
  • ½ tsp (1g) dried oregano

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat each salmon fillet completely dry on all sides with paper towels and place them skin-side down on the parchment paper.
  3. In a small bowl, whisk together the olive oil, minced garlic, parsley, and oregano.
  4. Drizzle the herb oil mixture evenly over the fillets, ensuring total coverage, and season with salt and black pepper.
  5. Place 1-2 lemon slices on top of each fillet.
  6. Roast for 12–15 minutes until the flesh is opaque pink and the internal temperature reaches 135°F (57°C).
  7. Remove from oven and let the fish rest; residual heat will carry the internal temperature to 145°F (63°C).