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Baked Salmon II
January 15, 2007

Oh my gosh! I NEVER liked salmon before - but this was SO good!! I doubled the garlic, halved the olive oil, and used 1 tsp dried parsley. I was worried there wouldn't be enough juice, but after cooking the salmon for 45 minutes, there was plenty of yummy juice! It was a tad salty (and I love salty food!), so I might decrease the salt to 3/4 tsp next time. I will definitely make this over and over again - I'm proud of myself for actually loving a salmon dish! (UPDATE: I have started using this same method for chicken breasts, and they come out amazing too!! I love to serve it over brown rice...the juice gives the rice a nice flavor.)

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