With immaculate flavor and easy preparation, our basil Parmesan roasted salmon recipe is a dish you’ll make over and over again. Not only does this dish come together quickly but it also keeps well—eat it alone the next day or on a bed of leafy greens.
When selecting your fish, keep in mind that wild salmon is a little more expensive but worth the splurge! It’s loaded with omega-3 fatty acids, calcium, iron and potassium and contains significantly less sodium then farm-raised salmon.
We used coconut oil in this recipe, which is another healthy powerhouse—but don’t worry if you’re new to coconut oil. It may have the essence of coconut flavor when you open the jar, but when you heat the oil, the coconut essence goes away and does nothing to disrupt the flavor of the dish. Adding savory flavors to coconut oil such as garlic and onion mask any coconut flavor the oil might have.
Basil Parmesan Roasted Salmon Recipe
- 2 lbs salmon fillets, wild or Alaskan, not more than 1½" thick
- kosher salt and black pepper
- 3 Tbsp coconut oil, room temperature or slightly warm
- 2 cloves garlic, minced
- 2 Tbsp lime juice, freshly squeezed
- 3 cups fresh basil leaves, loosely packed, minced
- 1 Tbsp dill, dried, or 1 chopped fresh dill
- 1/2 cup Parmesan cheese, shredded
- 1/4 cup dry white wine, or dry vermouth
- Preheat oven to 425 degrees and spray a 9" x 13" baking dish with cooking spray. Place salmon into baking dish skin side down then season generously with salt and pepper.
- Whisk together the oil, garlic and lime juice. Drizzle evenly over the salmon then set aside at room temperature for 15 minutes. The coconut oil will firm up and stick to filets because the fish is cold and coconut oil turns to a solid at room temperature.
- In a small bowl, stir together minced basil, dill and Parmesan. Press an even amount of the herb mixture on top of each salmon filet in a thick layer. Pour wine around fish.
- Roast salmon, uncovered, 12–16 minutes, depending upon desired doneness. Remove from oven when slightly undercooked then cover tightly with aluminum foil to finish the cooking—approximately 5 minutes. Remove foil and serve.
Keep a bottle of dry vermouth on hand. It will keep in the fridge 3–4 months after it’s been opened!