Ingredients (Serves 4) -
Four 6 - 8 oz. salmon filets
2 Tbsp Mustard (preferably Dijon but yellow will work as well)
2 Tbsp Mayonnaise
2 Tbsp Dried Basil (fresh works too...)
1 Tbsp Dried Parsley (fresh works too...)
1 1/2 Tbsp Granulated Garlic (or you can use minced as well)
1/4 cup Grated Parmesan Cheese
Lemon Juice (fresh or reconstituted)
Four 15 to 18 in. sheets of Aluminum foil
Preheat your oven to 400 degrees. From a clean up perspective, you may want to place a sheet of foil across the rack you'll be placing the salmon on. Occasionally, if the foil tents aren't folded just right, a little bit of the juice gets out and it's easier to throw away the foil off of the rack than clean the bottom of the oven. Middle rack of the oven is the best place for even cooking.
Make sure Salmon is thoroughly thawed. Mix the mustard and mayonnaise together in a small bowl with spoon. Take the 4 sheets of aluminum foil and separate one out. On that first sheet of foil, pour a little olive oil onto the center. Place a salmon filet on top of the olive oil. Coat top and sides with mustard/mayo mixture thoroughly using spoon. Sprinkle garlic, basil, and Parmesan cheese on top of the filet, coating evenly. Squeeze a little lemon juice on, but no so much it makes the garlic, basil and cheese completely run off, just a few drops so that the juice runs down and also mixes a little with the olive oil. Salt and pepper to taste and top with a sprinkle of the parsley. Fold the sides of the foil in and seal up, leaving a little air space inside the foil tent. Repeat for the next three filets.
Place the tents on the middle rack and let cook for 18-22 mins at 400 degrees. Be careful when taking out of the foil tents as the juice is hot. I recommend doing it near the sink so you can pour the juices out of the foil right down the drain.
Serve with a nice side dish like brown rice, au gratin potatoes, or pasta, and a nice green vegetable like steamed broccoli or asparagus. Enjoy!!!