Happy Tuesday! I know it has been a little quiet around here lately. I finished up medical school just over a week ago, and even though you would think things would quiet down a bit with school being done, I feel like I’m just as busy! I’ve started studying for my last set of boards, so that has been taking up quite a bit of time. My first rotation of the year will be my busiest one, so I want to get a good bit of studying under my belt before we get started so I can get my boards done sooner rather than later. Andrew and I have been soaking up lots of family time and time with each other too, and this has just little hobby of mine has just fallen through the cracks a little bit!
I hope you are all gearing up for summer! I love summer because with it comes lots of fresh fruits and vegetables, and of course, good old fashioned grill outs. Chomping down on good eats fresh off the grill with a bunch of family has always been a favorite of mine. Usually I go for the chicken, but if it’s available, you better believe I’ll be reaching for salmon. While I love grilled salmon, on this particular day it was rainy so I decided to bake the salmon instead. Over the years, I’ve always struggled to bake a fillet and maintain it’s moistness, but with this recipe, I finally figured it out! This recipe brings you salmon that flakes perfectly and is full of moisture and flavor. It is the closest to perfection I have tasted yet. Is your mouth watering? Mine is. Get at it folks!
Thanks for stopping by!
XOXO – Emmy Lou Lou
- 16 Ounce fillet of salmon
- 1/4 Cup olive oil
- 4 Teaspoons minced garlic
- 4 Tablespoons fresh parsely, finely chopped
- 1 Teaspoon sea salt
- Preheat oven to 400 degrees.
- Combine olive oil, garlic, parsely, and sea salt in a small bowl.
- Brush oil mixture evenly over salmon, make sure you use the whole mixture.
- Bake for 12 minutes.