1 ¼ pound wild-caught salmon, cut into 3 to 4 strips
2 tablespoons of lemon or lime juice
3 cloves garlic, minced
4 tablespoons olive oil
1/2 teaspoon sea salt
¼ teaspoon Italian seasoning
1 tablespoon chopped parsley, for garnishing (optional)
Lemon slices, for garnishing (optional)
Preheat the oven to 375 degrees F. Prepare a baking sheet lined with parchment paper and set it aside.
Coat a non-stick skillet with a small amount of olive oil and heat over medium heat.
In a bowl, combine the lemon/lime juice, garlic, oil, sea salt, and seasoning.
Add salmon fillets onto the parchment paper and brush with garlic herb sauce and top with a lemon slice. Cover the salmon, creating a parchment pocket, and cook for 10 minutes.
Transfer salmon to a plate and top with any remaining garlic herb sauce. We served ours over a bed of Tumeric rice.