Kicking off the New Year with simple healthy delicious recipes that make you forget about all the sweets you ate over the holidays. One of those healthy, delicious and easy meals is this Garlic Cilantro Oven Baked Salmon. It’s a fuss-free dinner that you can whip up quickly and serve with any sides you like!
As you guys know, my recipes are all about simplicity, and I want to stress that in 2017 more than ever! I’ve always had a goal of 3-4 new recipes per week, but sometimes I over-complicate things or try to switch up things that are tried and true, which is where the dinner fails come into play and I get behind in posting recipes.
But this year, I want to really focus on the simple factor in my recipes, to show you guys how easy they are to put together, and more importantly, how easy it is to stay healthy in 2017. So here’s kicking off easy healthy meals with this Garlic Cilantro Oven Baked Salmon. The recipe is for two people, but I made mine for my husband and kids, and all parties were thoroughly satisfied.
More salmon recipes:
If you’ve tried this healthy-ish feel good Garlic Cilantro Oven Baked Salmon recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Garlic Cilantro Oven Baked Salmon
- 2 8 oz filets wild caught salmon
- Salt and pepper to taste
- 2 tbsp fresh chopped cilantro
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1 tbsp soy sauce
- Garnished with green onions
- Preheat oven to 400 F.
- Pat the two salmon filets with a paper towel to dry them, then season with salt and pepper, and place in a pan lined with foil.
- In a small bowl, combine the cilantro, garlic, olive oil and soy sauce. Mix to combine. Pour mixture over the salmon.
- Bake the salmon at 400F for 15-20 minutes, without covering it.
- Carefully remove the salmon and place on two plates. Scoop some of remaining sauce from the pan onto the plate. Then serve with your favorite sides. I served mine with simple roasted asparagus and quinoa.