My fingers reek.
Honey Lemon Garlic
Salmon
1-1.5 Lbs of Salmon Filets (3-4 pieces)
Salt + Pepper
For the Marinade
1/4 Cup Olive Oil
2 Tablespoons of Honey
2 Tablespoons of Minced Garlic
1 Tablespoon of Fresh Minced Rosemary
1 Tablespoon of Fresh Minced parsley
1 Tablespoon of Lemon Zest + juice from 1/2 lemon
Preheat oven to 425F degrees
In a small mixing bowl combine olive oil, honey, garlic, rosemary, parsley, lemon zest + juice
Pour marinade evenly over salmon and cover. Refrigerate for 30 minutes to an hour
Sprinkle a few pinches of salt + pepper on salmon
Bake on a baking sheet or shallow oven-safe dish for 15-20 minutes until salmon is flaky and reaches 145 degrees farenheit
pairs well with sautéed asparagus + wild rice + chardonnay
