Lemon Garlic Salmon
Recipe makes 4 servings
4 salmon filets (about 6oz/170g each), skin-on or skinless
2 Tbsp (27ml) olive oil
1 lemon (48g), zest and juice
2 cloves (6g) garlic, minced
2 tsp (2g) dried thyme or oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Pat the salmon filets dry with paper towels. This helps the salmon to cook evenly and achieve a nice sear.
Whisk olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and pepper in a bowl.
Place the salmon filets in a shallow dish or resealable plastic bag and pour the marinade over the salmon, ensuring each filet is coated. Place in the refrigerator for about 30 minutes to 1 hour.
Heat a skillet over medium-high heat. If using skin-on salmon, you can lightly oil the pan to prevent sticking. If using skinless salmon, you may not need additional oil.
Once the pan is hot, carefully place the salmon filets into the skillet, skin-side down if applicable. Allow them to sear for about 3 to 4 minutes, without moving, until a golden crust forms.
Gently flip the salmon filets using a spatula; cook for 3 to 4 minutes or until the salmon has cooked to your preferred level of doneness. The internal temperature should reach 145°F (63°C).
During the last minute of cooking, you can drizzle more fresh lemon juice over the salmon for an extra burst of citrus flavor.
Carefully transfer the cooked salmon filets to serving plates. Garnish with chopped fresh parsley for color and freshness.
Serve the Lemon Garlic Salmon with a side of shirataki noodles and steamed broccolini or asparagus for a complete meal.
Nutritional breakdown per serving (recipe makes 4 servings)
1.6g Total Carbs
1.4g NET Carbs