Servings: 4 | Prep 5 mins | Cook: 15 mins
Nutritional information: (average serve)
- Calories: 246
- Protein: 24g
- Carbs: 10g
- Fat total: 12g Saturated Fat: 4g
chopped parsley for garnish
Lemon Garlic Butter Sauce:
4 garlic cloves, minced
1 tablespoon dijon mustard
1 tablespoon unsalted butter, melted
2 tablespoons raw honey
1 teaspoon lemon zest
1/4 teaspoon smoked paprika
1/4 teaspoon basil
1/8 teaspoon red pepper flakes
1/8 teaspoon black pepper
salt to taste
Preheat oven to 200°C.
Line a baking sheet with a large enough piece of foil that you could fold over and seal to create a packet later on. Place salmon in the centre of the foil.
In a small bowl, add garlic cloves, dijon mustard, butter, lemon zest, honey, smoked paprika, basil, red pepper flakes, pepper and salt. Mix everything together until combined.
Pour lemon garlic butter mixture over the salmon and then fold foil up around it to create a tent.
Place in oven and bake for 10 to 14 minutes or until it is cooked to your liking.
Remove salmon from oven and turn grill onto HIGH.
Unfold the foil so the salmon is uncovered. Place salmon back under grill for 2 to 3 minutes until there is slight browning over caramelisation on top.
Remove from oven. Garnish with chopped parsley and lemon wedges. Serve.