Ever cooked with keta salmon before? It will soon become your new favorite way to eat salmon! Baked in tin foil to perfection, it's a healthy and low carb dinner idea!
Preheat oven to 220C/450F. Whisk the garlic and melted butter together.
Line a large baking sheet with tin foil, allowing plenty of overhang on each side. Lightly coat with cooking spray.
Pat dry the salmon fillet. Place the salmon skin side down on the baking tray. Brush the garlic butter on top, then sprinkle with salt, pepper, and parsley. Place the lemons around the edges.
Fold the foil over the salmon and bake for 17-20 minutes.
Lift the foil and sprinkle with fresh parsley and lemons, to serve.
Notes
* Or 4 individual filletsTO STORE: Leftovers can be stored in the refrigerator, covered, for up to three days. Any longer and the fish will no longer taste fresh. TO FREEZE: Place the cooked and cooled fish in an airtight container, then drizzle the foil juices on top. Store the container in the freezer for up to two months. REHEATING: Microwave for 30-40 seconds until warm.