Main dish

Baked Salmon in a Coat of Herbs

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Main dish: Baked Salmon in a Coat of Herbs
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Servings: 4
Salmon fillet
1 ¼ lb
Olive oil
¼ cups + 2 tbsps
Sea salt flakes
Fresh ground black pepper
1 small onion, finely chopped
Fresh dill fronds
¼ cup (loosely packed)
Fresh parsley/tarragon leaves
¼ cup (loosely packed)
1 medium lemon
  1. Preheat the oven to 250°F/130°C/Gas Mark 1/2.
  2. Cover a small baking pan with baking parchment; pour ¼ cup of olive oil into the pan. Place the salmon skin-down in the oil. Season with salt and pepper.
  3. Zest the lemon. In a food processor, blend the onion, dill fronds, parsley/tarragon leaves and lemon zest. Add 2 tablespoons of olive oil, blend well.
  4. Cover the salmon with the herb paste.
  5. Bake for about 25 minutes (adjust the time to the thickness of the fillet). The salmon is ready if it flakes easily when a fork is inserted into the fillet and gently pulled. If it is difficult to pull the fork out, bake the fish for another 5 minutes and check.
  6. Use a spatula to gently remove the fish onto a cutting board. Cut it into 4 equal pieces with a sharp knife. You can also remove the skin before serving. Serve with rice and/or fresh bread and greens.
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