Ingredient

• 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)

Directions

1. Preheat the oven to 375 degrees F. Prepare a baking sheet lined with parchment paper.

2. Coat a non-stick skillet with a small amount of olive oil and heat over medium heat.

3. In a bowl combine the lemon/lime juice, garlic, oil, sea salt, and seasoning.

4. 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.

5. Transfer salmon to a plate and top with any remaining garlic herb sauce. We served ours over a bed of Tumeric rice.