Main dish: Baked Salmon in a Coat of Herbs
INGREDIENTS
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
DIRECTIONS
- Preheat the oven to 250°F/130°C/Gas Mark 1/2.
- 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.
- 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.
- Cover the salmon with the herb paste.
- 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.
- 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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