Baked Salmon

ROM: Salmon, it’s what’s for dinner!

Recipe of the Month – April

Baked Herb and Garlic Salmon

In the spirit of full disclosure, I took a salmon recipe I saw online and then I pretty much added 1000% more flavor to it 😅 There is a LOT of garlic because, well… I absolutely LOVE garlic! Not only does it smell good (especially when cooking), taste good, but it’s also healthy for you! But, between the garlic and the fish, I pretty much know why I’m so alone so often… 😏

In any case, if you’re not a fan of garlic, feel free to cut back on it. The same goes for the herbs listed; they should be nice heaping teaspoons – IF you like the kick! If you don’t, then adjust downward according to your taste.

(left) After you’ve mixed up the oil, herbs, and garlic, spread it over the top of the salmon.

Final note, salmon is a great source of protein and omega-3 fatty acids. Personally, I can’t get enough of it!

I usually match this up with a dark leafy such as spinach or broccoli along with a properly portioned serving of white jasmine rice (yes, Dave and Lorine, I’ve managed to reign my rice love in on certain occasions).


1 salmon fillet
1 whole garlic bulb, minced (I prefer fresh garlic, but bottled, prepared garlic should work fine)
1t dried oregano (I use dried for this and the following three herbs because it’s quicker and easier, plus these are ROUNDED or HEAPING teaspoons)
1t dried thyme
1t dried basil
1t dried parsley
2T oil (olive or canola)

Preheat oven to 400°
Combine the garlic, herbs, and oil in a small bowl and mix well.
Lightly grease (or use Pam on) a baking sheet large enough for filet.
Place the filet on the pan, skin side down.
Use a spoon to spread the garlic, herb, oil mixture evenly over the salmon.
Place it in the hot oven for 15-20 minutes depending on the thickness of the filet.
Remove from oven and serve immediately.

Alternatively for meal prep, you can slice in 1-1.5″ slices (90-110g/slice) and then refrigerate.

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