Ingredients:

  • 4 (6 oz) salmon fillets, thawed and patted dry
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 slices lemon, thinly sliced
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1/4 tsp dried oregano
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Pat the thawed salmon fillets firmly dry with paper towels to remove excess moisture.
  2. Season both sides of each fillet with the salt and black pepper, dividing the amounts evenly.
  3. In a small bowl, whisk together 4 tbsp melted butter, 3 cloves minced garlic, 1 tbsp fresh lemon juice, and 1/4 tsp dried oregano until well combined.
  4. Preheat the oven to 400°F (200°C).
  5. Cut four large squares of heavy-duty aluminum foil and brush the center of each square with a portion of 1 tbsp extra virgin olive oil.
  6. Place one salmon fillet in the center of each foil square and spoon the garlic butter mixture evenly over the top of each fillet.
  7. Place one lemon slice on top of each piece of fish, then fold the sides of the foil up and pinch them tightly at the top to create a sealed air-tight pouch.
  8. Place the pouches on a large rimmed baking sheet and bake for 12–15 minutes.
  9. Check for doneness using an instant-read meat thermometer; the salmon is ready when it reaches an internal temperature of 145°F (63°C) or when the flesh flakes easily with a fork.
  10. Remove from oven and sprinkle each fillet with 1 tbsp finely chopped fresh parsley immediately before serving.