This is a crispy herbed salmon dish that I once found and adapted to my own love of garlic!
Cut salmon into four pieces and score the skin. Put in a non-metal dish with the halved garlic cloves.
Zest and juice two of the lemons. Cut the remaining lemons in halves or quarters.
Combine the zest and juice with the wine, thyme, rosemary, dill, one-third of the oil and half the parsley. Season with the salt and black pepper.
Preheat oven to 180C
Pour marinade over salmon and garlic, leave for 30 minutes.
Remove salmon and garlic, drain off the marinade and fry the salmon, skin side down, for 1 minute. Turn carefully and seal the other side. Fry the garlic in with the salmon.
Lay the garlic and salmon, skin side up, in a roasting tray, sprinkle with salt and roast for about 10 minutes or until just cooked through.
Place salmon and garlic on serving plate, drizzle with remaining oil, sprinkle with remaining parsley and serve with lemon halves / quarters.
Pickled garlic is ideal for people who like a little bit less garlic, as the taste is not as strong. Do not marinade, just fry and bake with the salmon.
I prefer to use a drier white wine when cooking this dish (as opposed to a fruity or sweet wine), and you can substitute non-alcoholic wine if preferred.
A crisp salad of greens, tomato, cucumber and olives is ideal with this salmon and garlic dish.
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