You can, of course, use this fragrant marinade with just about any kind of seafood, but the flavors work especially well with salmon. Include one cup of cooked farro (shown here) or brown rice per serving.
4 cloves garlic, chopped
½ teaspoon sea salt
1 teaspoon crushed red pepper flakes
2 tablespoons extra virgin olive oil
Juice of 1 lemon
4 salmon steaks, each about 4 ounces
Oldways recipe and photo. This recipe is from our book, The Oldways 4-Week Mediterranean Diet Menu Plan.
High resolution photo and reprinting permission available upon request. Please contact the Oldways PR & Media Manager at [email protected].
Cheryl says: Made this last night. It was so simple and delicious. We will make it again.
Dazzel says: We had no leftovers!
Katherine-Oldways says: So glad you enjoyed the recipe!
Julia says: do you think 20 minutes is too long? i have trouble cooking salmon. i never know when it is done.
i usually wind up cooking it too long so it is always a little dry.
it is a gift to be able to cook salmon correctly. i am still working on it.
Katherine-Oldways says: 20 minutes at 450 should work out well! Testing it with a fork to check for flakiness is a good way to measure if it is done. Good luck, we hope you enjoy it!
Ginette Bisaillon says: I always make extra because cold seven is so delicious!
pdp says: I love this salmon recipe!!! Next time I will reduce the amount of crushed red peppers just a tad. So delicious!!! I had to force myself to refrigerate the leftovers. Excellent!
Katherine-Oldways says: So glad you enjoyed this recipe! Thanks for your comment.
Ashlee says: I’ve made this recipe a number of times. It’s one of my favorites! And it’s so easy!
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