Serves 4 (ish, maybe 3 adults) 

35 to 45 minutes 

375 degree oven 

marinating time required (1 hour to all day) 

1/4 cup olive oil 

1 tsp italian seasoning (I used  Epicure Selections' 'pasta' blend) 

1 tsp salt 

1/2 tsp black pepper 

1 Tbsp. lemon juice 

1 Tbsp. fresh parsley, chopped, OR 1 tsp dried parsley 

2 cloves garlic, minced, OR 1/2 tsp garlic powder 

1 lb skinless, boneless salmon filets (I used a 1lb package from the freezer section, and there were 5 filets in it) 

Line a 8×12 or 9×13 pan with foil. Do this part – trust me. The clean up is much better, and the salmon will steam nicely. Very lightly brush the foil with a little olive oil. 

Mix together the oil, herbs, seasonings, garlic and lemon juice. Lay the salmon on the foil, and pour the oil mixture over top. Make sure each piece is covered. Seal the dish with foil, and put in the fridge to marinate. You can marinate this for an hour or two, or prepare it in the morning and cook it when you get home. Preheat the oven to 375. Take the salmon from the fridge and put it directly into the oven. Bake for about 40 minutes. The salmon is done when it flakes easily with a fork. If you're like me, then that instruction never makes sense. So, if your oven is working correctly, then assume after about 40 minutes that the salmon is cooked; if you take a fork to one piece, it should flake off like the canned stuff. Enjoy!