DIRECTIONS
- Preheat oven to 375 F, with rack is in middle of oven.
- In saucepan on medium heat, gently stir together lemon juice and garlic, reducing mixture to 1 Tbsp. Add 1 Tbsp. of butter and lemon zest, remove from heat, and swirl until butter starts to melt. Place pan back on heat for a few seconds, then remove and continue to swirl until butter is melted through. Be sure not to heat for too long or sauce will separate. Repeat with remaining butter, then remove sauce from heat.
- Place salmon on foil sheet large enough to fold over and seal in fish. Using brush or spoon, coat fish with butter sauce. Season with salt, black pepper, Italian seasoning, and red pepper flakes. Fold over foil so all sides are closed tightly and remain sealed while baking.
- Bake fish for 12–14 minutes or until firm. Open foil and allow fish to broil for 2–3 minutes. Watch carefully until it just starts to brown, then remove from oven and let rest for 10 minutes. Garnish with parsley and serve with mashed potatoes or herbed penne pasta.
Serves four
Beverage pairing: Côtes du Rhône or a crisp sour beer
