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Prepare the Crust (5 minutes): In a mixing bowl, combine grated Parmesan, bread crumbs, chopped rosemary, garlic, lemon zest, salt, and pepper. Drizzle in olive oil and mix until everything is well combined and has a crumbly texture. Crust the Salmon (5 minutes): Lay the salmon fillets skin-side down on the prepared baking tray.
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2 (6 ounce) salmon fillets. 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).
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Preparation. Step 1. Place a rack in middle of oven; preheat to 275°. Line a rimmed baking sheet with aluminum foil; lightly grease with extra-virgin olive oil.Place four 6-8-oz. skin-on salmon.
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Soak the cedar plank in a large bowl or sink filled with water for one to two hours. In a large mixing bowl (or 9 x 13 baking dish), combine the olive oil, lemon juice, lemon zest, garlic powder, salt, pepper, rosemary, and thyme. Mix until well combined. Add the salmon fillets to the bowl and fully coat all sides with marinade.
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Put the halved potatoes in a large mixing bowl. Season with kosher salt, black pepper, 1 teaspoon fresh thyme and 1 teaspoon dry rosemary. Add 2 teaspoons minced garlic and 2 tablespoons extra virgin olive oil. Toss to make sure the potatoes are well coated. Arrange the potatoes, cut side down, on a sheetpan or baking dish.
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Instructions. Preheat your oven to 400°F and line a large baking sheet with foil, extra long to wrap the salmon later on. Spray the foil with avocado oil cooking spray. In a bowl, whisk together the ghee, garlic, rosemary, and thyme. Pat the salmon dry and sprinkle all over on both sides with sea salt and black pepper.
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Instructions. Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper, to taste. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon.
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Instructions. Preheat your oven to 400° F and line a large baking sheet with foil, extra long to wrap the salmon later on. Spray the foil with avocado oil cooking spray. In a bowl, whisk together the ghee, garlic, rosemary, and thyme. Pat the salmon dry and sprinkle all over on both sides with sea salt and black pepper.
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Peel and chop garlic. Set aside. Chop the rosemary. Set aside. Place salmon on a baking sheet covered with foil. Evenly distribute olive oil on salmon. Sprinkle salt and pepper over the fillet. Next, add the rosemary and garlic and lightly press into the salmon. Place in the oven for 10 minutes or until the salmon is tender and flaky.
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Drizzle 1 tablespoon of olive oil over the top and sprinkle with salt. Place in the oven and bake for 20 minutes. Remove from the oven and transfer the tomatoes and scallions to a warm dish. Set aside. Add the additional 5 tablespoons olive oil and rosemary to a small bowl. Season with salt and pepper and whisk to combine.
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Instructions. Preheat your oven to 200℃/180°C (fan)/400℉/Gas 6. Place 240 g Salmon fillet fillets on a baking sheet. Mix together 2 Garlic clove, juice of 1 Lemon, 2 teaspoon Fresh rosemary and 1 pinch Sea salt and black pepper and rub over the salmon. Put into the oven and bake for around 15 minutes.
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Make the honey garlic sauce. In a small bowl combine the garlic, mustard, honey, thyme, rosemary, salt, and pepper. Stir everything together until it is combined, and then set aside. Heat air fryer to 400°F. Preheat for 2-3 minutes. Pat the salmon dry with a paper towel. Then, brush avocado oil on the flesh side of the salmon, and season it.
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Place salmon on covered baking sheet. In a small bowl mix mustard, dijon mustard, maple syrup, garlic, thyme, rosemary, smoked paprika, salt, and pepper. Whisk until smooth. Brush the mustard maple mixture on salmon, reserved a small amount for glazing later. Bake salmon for 8 minutes.
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Instructions. Preheat oven (or grill) to 400°F. In a small bowl, mix together rosemary, salt, red pepper flakes, and pepper. Set aside. Cut a large piece of aluminum foil (approximately double the size of your salmon so you can fold it up). Also cut an equally sized piece of parchment paper.
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Preheat oven to 400 degrees F. Place salmon filets in a baking dish and pat dry. Drizzle with olive oil and rub oil evenly into all of the salmon filets. Sprinkle with the salt, pepper, paprika. Top with the minced garlic, lemon zest, and scatter the lemon rounds around the salmon. Sprinkle with the fresh thyme.
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Mix Spice Rub: In a small bowl, add garlic powder, smoked paprika, salt and pepper. Mix everything together until combined. Season Salmon: Pat salmon dry. Brush avocado oil on top. Season with spice rub and fresh herbs. Tuck lemon slices under the salmon. Bake: Place in oven and bake for 10 minutes, you want it flaky.
