Ingredients
• 1 1/2 lb Salmon Filet
• 1 Tbsp Extra Virgin Olive Oil
• 2-3 Garlic Cloves, minced
• ½- 1 Tbsp Dijon Mustard
• 1/2 tsp salt, (I use Pink Himalayan Sea Salt)
• 1/2 Lemon Fresh Lemon Squeezed
• 1 Tablespoon of Parmesan
• 2 teaspoons of Herbs De Provence spice (can sub this for parsley too)
Optional: Chef Paul Prudhomme Blackened Redfish Magic
Instructions
1. Preheat oven to 425˚F and line a rimmed baking sheet with silicone mat/parchment paper. Arrange salmon on the baking sheet, skin-side-down.
2. In a small bowl, combine 2 tsp of Herbs De Provence spice, 2-3 cloves garlic minced, 1 Tbsp oil, ½ juice of lemon, 1/2-1 Tbsp Dijon, 1/2 tsp salt, and 1 Tbsp of Parmesan. Whisk ingredients.
Optional: Sprinkle of “Chef Paul Prudhomme Blackened Redfish Magic” spice (it’s the best for fish)
3. Generously spread the marinade over the top and sides of the salmon
4. Bake at 425°F for 12-14 min or until just cooked through and flaky.
This salmon is delicious. It is perfect if you are hosting a dinner or even for a quick weeknight meal. I typically pair it with brown or white rice and some steamed broccoli.
ENJOY!