Basil Parmesan Roasted Salmon Recipe
This simple recipe for basil Parmesan roasted salmon is easy enough to make for one, or serve a crowd!
Ingredients
- 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
Instructions
- 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.
Notes
Keep a bottle of dry vermouth on hand. It will keep in the fridge 3–4 months after it’s been opened!
Nutrition
Calories: 203kcal | Carbohydrates: 5g | Protein: 27g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 60mg | Sodium: 253mg | Potassium: 434mg | Fiber: 3g | Sugar: 0.5g