Instructions

• Preheat oven to 425°F (220°C). Line a baking sheet with a large piece of foil long enough to fold up around the salmon.
• In a small bowl, combine 4 tablespoons butter (softened), 1 tablespoon lemon juice, 1 tablespoon olive oil, 4 cloves garlic (minced), 1/2 cup grated Parmesan cheese, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons chopped fresh parsley; stir until evenly mixed.
• Pat 1 1/2 pounds salmon of choice dry with paper towels. Place the salmon skin-side down on the foil.
• Spread the butter-Parmesan mixture evenly over the top of the salmon.
• Fold up the foil edges around the salmon to create a shallow packet that is mostly open on top (do not seal completely), leaving some space above the salmon for air circulation.
• Place the baking sheet with the foil packet in the preheated oven and bake for 10–12 minutes, or until the salmon is opaque and flakes easily with a fork (cooking time may vary with thickness).
• If you want a browned top, switch the oven to broil and broil the salmon 1–2 minutes, watching closely to prevent burning.
• Remove the salmon from the oven, carefully open the foil, and transfer to a serving platter. Garnish with additional chopped parsley and extra Parmesan cheese if desired.