Lasagna. Chicago Pizza. Lasagna. Chicago Pizza.
Now it’s Sbarro’s Baked Salmon. Why not?
Salmon falls under the category of my preferred fishes. When there’s no tuna available, I’d definitely choose a salmon dish. I’m changing my diet to 4:3 (4 days of seafood and 3 days of red/white meat). Including salmon in my diet is a priority because it’s high in protein, Omega-3 fatty acids, and vitamin D. Oh hi there, budget!
Being a lover of flavorful food I kept noticing that Sbarro’s Baked Salmon tastes a bit plain. I had to sprinkle pepper & basil and pour lemon juice to excite my senses. Its peachy-orange colored meat was cooked well. Then I ordered chicken and veggie rice to enjoy it with the fish.
Here’s a simple baked salmon recipe that I’ve copied from allrecipes.com:
Baked Salmon II by LADYBLADE
- 2 cloves garlic, minced
- 6 tablespoons light olive oil
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 2 (6 ounce) fillets salmon
- In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.