Herbed Salmon
This is the main course I made for mother’s birthday dinner. Wow, was it a success! It never ceases to amaze me how fresh, simple ingredients make the most delicious food.
Serves 4
4 3.5 oz salmon fillets, cleaned and dry
Handful of fresh dill, chopped
Handful of fresh parsley, chopped
Handful of fresh basil, chopped
Zest of one large lemon
2 tbsp extra virgin olive oil
Salt
Pepper
– Preheat your oven to 400
– In a bowl, combine the fresh herbs with the olive oil, lemon zest and then season with salt and pepper.
– Season the bottom sides of the fish with salt and pepper.
– Spread half of the herb mixture across the salmon evenly (after you seasoned it).
– Place this side of the fish down in a deep baking dish (such as a lasagne dish) and then season the top of the fish; then cover it with the remaining herb mixture.
– Tightly wrap the dish with aluminum foil and bake for 20 to 25 minutes (Check after 20 minutes, you will know it is cooked when the middle of the side of the fish is no longer dark pink).
Notes:
1. Feel free to use whatever herbs you like here but remember some herbs are stronger then others, I would NOT recommend using a handful of rosemary or oregano here. The idea is to have about 1/2 cup chopped fresh herbs per salmon fillet.
2. If the herb mixture appears too dry add a little more olive oil, just keep in mind that in this recipe a little oil goes a long way.
3. I have found that 20 minutes is perfect for fish that is under 2 inches thick in the thickest part of the fillet.
4. You want to get the foil as tight as possible; the idea is to make it as airtight so the fish steams under the foil. This also helps keep the fish moist, especially if there is a thinner piece of fish that will be cooked faster.