2 tablespoons canola oil (or light olive oil)
2 cloves garlic, minced (or 1 tablespoon garlic salt and omit extra salt)
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped (or 1/2 tsp dried)
2 fillets salmon
- In a medium glass bowl, mix all ingredients except salmon. Remove skin from salmon (helps prevent that overly fishy taste) and place fillets in bowl with marinade and flip and scrape to cover. (Optional: marinate in the refrigerator about 1 hour, turning occasionally).
- Preheat oven to 375 degrees F (190 degrees C).
- Place fillets in aluminum foil and seal. Place sealed salmon in a glass dish and bake 35 to 45 minutes, until easily flaked with a fork.