Must-Have Seasoned Salmon

Makes 4 servings

Are you intimidated by fish—perhaps afraid you’ll overcook an expensive dinner? I don’t blame you! This method of cooking salmon is the gateway to improving your skills while providing a 5-star restaurant meal that will impress even the harshest family food critics. You can serve the fish on top of rice or with freshly baked bread on the side. There is no way to mess this recipe up—it is virtually foolproof!

INGREDIENTS

¼ cup. olive oil
1¼ lb. salmon fillet
Sea salt, to season
Freshly ground black pepper, to season
1 medium shallot, coarsely chopped (about ¼ cup)
⅓ cup fresh dill, lightly chopped
¼ cup fresh parsley or tarragon, lightly chopped
Zest of 1 lemon
2 cups cooked white rice, if desired

INSTRUCTIONS

1. Preheat the oven to 250°F.
2. Pour ¼ cup of the olive oil into a medium baking dish wide enough to contain all the salmon. Place the salmon fillet skin side down in the olive oil. Season well with salt and pepper.
3. Combine the shallots, dill, parsley and lemon zest and finely chop with a knife and mix well. Mix in 2 tablespoons of olive oil. Spread the herb paste across the entire surface of the salmon.
4. Bake the salmon for 25 minutes, then insert a fork into the thickest part of the fillet and gently pull to check for doneness. If the fish flakes easily, it is done. If it is still sticky and the fork is difficult to remove, bake the salmon for 5 minutes more, and then check again.
5. Carefully slide a spatula under the fish and transfer to a cutting board. Divide the fillet into four equal parts with a sharp knife.
6. Serve the salmon with rice or fresh bread.

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget cookbook here