Our Baked Salmon with Parsley, Onion, and Lemon (Salmone Con Prezzemolo, Cipolla e Limone) recipe is very simple recipe and takes advantage of a wonderful species of fish; that is, salmon. If you can find, and afford, wild salmon then use it but well managed, farm raised, salmon has an appealing fatty component that most consumers enjoy over the wild variety. Both farmed and wild salmon have challenges in relation to environmental issues and my advice is to do your research and think before you eat.
With the above said, baked salmon is easy to prepare and the only requirement is that the fish not be overcooked.
Baked Salmon with Parsley, Onion, and Lemon (Salmone Con Prezzemolo, Cipolla e Limone)
Prep time
Cook time
Total time
Baked Salmon with Parsley, Onion, and Lemon (Salmone Con Prezzemolo, Cipolla e Limone)
Cook: Vincent Scordo - Scordo.com
Serves: 4
Ingredients
- One bunch of parsley, chopped finely
- 1 teaspoon of dried oregano
- ½ red onion, finely diced
- 1 pound of salmon fillet
- Extra virgin olive oil
- 3 cloves of garlic minced
- ⅓rd of a cup of lemon juice
Process
- Sprinkle the salmon fillet with kosher salt and freshly ground black pepper and work the ingredients into the fish. Add olive to the top of the fish. In a large baking dish or pan add a bit of olive oil and cover the entire bottom by spreading with your hands. Place the salmon in a pre-heated 375 degree °F oven and bake for 10-15 minutes depending on the size/weight of the fish. Salmon should not be overcooked and you can serve the fish with a rare center (or slightly cooked center). I prefer the center to be warm to the touch but not cooked entirely, this is especially important for wild salmon (which tends to have a lower fat content). In a separate bowl, mix ½ cup of extra virgin olive oil, Kosher salt and ground black pepper to taste, red onion, parsley, lemon juice, garlic, and oregano. When the salmon is finished cooking, and just prior to serving, spoon the sauce over the salmon. Garnish the serving plate with sliced lemon. Baked salmon goes well with potato crocchette and a glass of Pinot Noir or Aglianico.
