Description
This festive Christmas Baked Salmon recipe features a tender, flavorful salmon fillet infused with fresh herbs, citrus zest, and orange slices, baked to perfection in a sealed parchment packet. Ideal for holiday dinners or any special occasion, the dish combines simplicity and elegance for a healthy, delicious meal.
Ingredients
Scale
Salmon and Marinade
- 1.5 lbs (700g) salmon fillet, skin-on
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
Citrus and Garnish
- 1 orange, thinly sliced
- Fresh parsley, for garnish
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully heat while you prepare the salmon, ensuring even cooking.
- Prepare the baking surface: Lay out a large piece of parchment paper or aluminum foil on a baking sheet to create the base for the salmon packet.
- Season the salmon: Place the salmon fillet skin-side down on the parchment or foil. Drizzle with olive oil and evenly rub minced garlic, chopped rosemary, thyme, lemon zest, and lemon juice over the top. Season generously with salt and freshly ground black pepper.
- Add orange slices: Arrange thin slices of orange over the seasoned salmon, adding bright citrus flavor and festive presentation.
- Create the packet: Fold the parchment paper or foil over the salmon and carefully seal it, making a tight packet to lock in steam and flavors during baking.
- Bake the salmon: Place the packet on the baking sheet in the preheated oven and bake for 20-25 minutes, or until the salmon flakes easily with a fork, indicating it is cooked through but moist.
- Serve and garnish: Remove the baking sheet from the oven, open the packet carefully to avoid steam burns, and garnish the salmon with fresh parsley before serving warm.
Notes
- Using parchment paper instead of foil helps retain moisture and prevents sticking.
- Adjust lemon and orange quantities to taste for more pronounced citrus flavor.
- Check salmon doneness at 20 minutes to avoid overcooking; thickness of fillet affects baking time.
- Leftovers can be refrigerated for up to 2 days and served cold or reheated gently.
- This recipe pairs well with roasted vegetables or a fresh green salad.
