Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup Fiordivalle olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 garlic cloves, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
- Lemon slices, for garnish
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together the Fiordivalle olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
3. Place the salmon fillets in a baking dish and pour the marinade over them, making sure they are coated evenly.
4. Cover the baking dish with aluminum foil and bake for 15-20 minutes or until the salmon is cooked through.
5. Remove the foil and bake for an additional 5-7 minutes or until the top of the salmon is golden brown.
6. Garnish with lemon slices and chopped parsley before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 2g
Protein: 32g
Substitutions for ingredients:
- Fresh oregano can be used instead of dried oregano.
- Lime juice can be used instead of lemon juice.
Variations:
- Add sliced onions and bell peppers to the baking dish for a colorful and flavorful addition.
- Use different types of fish, such as cod or halibut, instead of salmon.
Tips and tricks:
- Make sure the salmon is fully coated in the marinade to ensure maximum flavor.
- If the salmon is not fully cooked after the initial baking time, cover with foil and bake for an additional 5-7 minutes.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the salmon in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the salmon on a bed of mixed greens or with roasted vegetables.
Garnishes:
Lemon slices and chopped parsley.
Pairings:
Serve with a side of roasted potatoes or rice pilaf.
Suggested side dishes:
Roasted vegetables, mixed greens, roasted potatoes, or rice pilaf.
Troubleshooting advice:
If the salmon is dry, it may have been overcooked. To prevent this, cover the salmon with foil during the initial baking time and check for doneness before removing the foil.
Food safety advice:
Make sure the salmon is fully cooked before serving. The internal temperature should reach 145°F.
Food history:
Fiordivalle olive oil is made from olives grown in the Apulia region of Italy, which has a long history of olive oil production dating back to ancient times.
Flavor profiles:
The Fiordivalle olive oil and lemon juice give the salmon a bright and tangy flavor, while the garlic and oregano add depth and complexity.
Serving suggestions:
Serve the salmon as a main course for a dinner party or a special occasion.
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