Recipe Background
If you love Greek food but prefer the at-home version, you will be thrilled with this little slice of the sea! Athens Salmon has all the deep flavors you're bound to love. Wrapped in a "dilly" good marinade that will keep you afloat, this freshly caught salmon will oar you over with its magical tastebud philosophy! No Olympic™-sized cooking time needed here; Athens Salmon will help you win the race on time. It is just that easy! Reel some in tonight!
If you love Greek food but prefer the at-home version, you will be thrilled with this little slice of the sea! Athens Salmon has all the deep flavors you're bound to love. Wrapped in a "dilly" good marinade that will keep you afloat, this freshly caught salmon will oar you over with its magical tastebud philosophy! No Olympic™-sized cooking time needed here; Athens Salmon will help you win the race on time. It is just that easy! Reel some in tonight!
Ingredients
- 1 pound salmon cut into fillets
- 3 tablespoons olive oil
- 1 tablespoon lemon juice plus more to taste, freshly squeezed
- 1 tablespoon fresh dill chopped
- 1 teaspoon dried oregano
- 1 clove garlic grated or minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
- Line an 18x26-inch baking sheet with parchment paper.
- Use paper towels to pat both sides of the salmon fillets dry.
- Place the salmon fillets, skin-side down, on the prepared baking sheet.
- In a small mixing bowl, combine the olive oil, the lemon juice, the fresh dill, the dried oregano, the garlic, the salt, and the black pepper.
- Brush or spoon the marinade over the salmon fillets.
- Preheat the oven to 400 degrees F.
- Let the salmon fillets sit at room temperature while the oven is preheating.
- Bake the salmon fillets, uncovered, until they reach an internal temperature of 145 degrees F, about 15 minutes.
- Transfer the salmon fillets from the oven and let them rest for 5 minutes.
- Drizzle the salmon fillets with the extra lemon juice.
- Serve.
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