It appears as though I’ve fallen in love with baking fish in foil. And I really have. It’s a great way to infuse the fish with the marinade flavors, plus clean-up is a snap. I’m not going to lie — that might be my favorite part of all. No, that not true: eating is my favorite part!
I’m sharing healthy recipes this month, and my body has appreciated the focus on good-for-you foods, but I have a huge pasta craving right now. And I plan to indulge it, thoughtfully and in moderation. That’s the trick, I think. Not just moderation, but also balancing your other meals to accommodate a little indulgence.
Unfortunately, that is something I’ve always struggled to do. My perfect day would be a nice big breakfast of french toast, vegetarian pizza for lunch and pasta for dinner. Gee, that’s an awful lot of carbs and calories for one pint-sized person. Ahem.
None of those items are off my menu, but just not together and probably not as frequently as I would like. I’m just glad I can still enjoy them! Now this salmon is something that can be made and enjoyed frequently. And it is quite tasty. Honestly, it takes mere minutes to assemble, which is great on those busy nights.
One night I paired it with some roasted broccoli that I dusted with parmesan cheese. Very good and low-carb, which makes it an ideal meal to balance a carb-heavy meal. My favorite way to enjoy this salmon was as a salad. On a bed of spinach, I added some apple slices, roasted butternut squash, pepitas for a little crunch and mixed it with my honey apple cider vinaigrette. It was so yummy.
Basically, this is an incredibly versatile salmon entree. It’s juicy and flavorful with a just a hint of sweetness from the honey but balanced perfectly, thanks to the garlic and vinegar. It’s a real all-purpose salmon you can use in salads, wraps or as is. Best of all, it really is good for you too, which makes it a keeper in my book.
A no-fuss, versatile salmon entree that is fork-tender and flavorful.
Ingredients
- 6 Tablespoons honey
- 3 cloves garlic, minced
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme leaves or 1 tablespoon fresh thyme
- Salt and pepper
- 2 lbs salmon
- Lemon wedges
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with a large piece of aluminum foil, approximately double the size of your piece of salmon.
- In a small bowl, combine honey, garlic, extra virgin olive oil, apple cider vinegar, thyme and salt and pepper to taste.
- Place salmon on aluminum foil and fold up all four sides of the foil. Gently, with a fork, pierce the salmon all over. Spoon the honey mixture over the salmon.
- Fold the sides of the foil over the salmon to make a packet and seal completely.
- Bake until just cooked through, about 15-20 minutes. The time may vary depending on the thickness of your salmon. Carefully open the packet as it will release a lot of steam. Spoon any juices/marinade on the bottom of the packet over the salmon.
- Serve immediately or at room temperature with lemon wedges.
Notes
Slightly adapted from Damn Delicious
Tanya
Hey Tanya!
Why is it you make everything look so darn good :). The hubs loves fish so I’m keeping this on in my must-try list.
Thanks for sharing this recipe. I hope it’s been a great week! Have a wonderful weekend and say hey to Max-E 🙂
Thanks, Corina! This was so simple to make and really tasty – so a huge win-win in my book. I bet the hubs would love this! Have a great week!