While I have turned mostly vegetarian a while back, this recipe is one of the few that prevent me from going fully meat-free. The oven baked salmon is much less oily than the pan fried version and it is also easier to make; I tend to prepare my overnight oats for the following morning while the delicious and healthy fish is baking.
Speaking of healthy, salmon is not only packed with protein but it also contains high levels of the Omega 3 acids. More specifically, it provides a hefty dose of eicosapentaenoic acid and docosahexaenoic acid. These are linked with preventative effects against a number of chronic diseases, most notably cardiovascular issues.
Lastly, salmon is also high in an antioxidant called astaxanthin (a red-ish dye that gives salmon its beautiful pink colour). I will write a separate article about this little known “super supplement”, but suffice it to say for now that its free radical scavenging abilities are orders of magnitude higher than those of the more well known and widely used ascorbic acid (also known as Vitamin C).
I sincerely do hope that you enjoy this recipe and it brings value into your life. Please let me know in the comments if it does. Similarly, if you can think of ways to further improve it, I am always keen to learn. Happy cooking! 😀
- 2 salmon fillets (approximately 250 grams)
- 4 medium cloves of garlic
- dark soy sauce
- freshly squeezed lemon juice
- Preheat the oven to 200 degrees C
- Place the salmon fillets on a baking tray covered with baking paper/foil
- Cover the fillets with dark soy sauce, making sure that the sides of the fillets have been glazed too
- Press two garlic cloves on top of each piece of salmon, taking care to distribute it relatively evenly along its length
- Put the tray into the oven for 20-25 minutes (depending on how crispy you like it)
- Serve with brown rice or baked sweet potatoes (here I added some wild garlic leaves on the side for some healthy and tasty seasonal greens boost)
- Enjoy the delicious meal!