Lemon Herb Salmon
A quick and easy weeknight recipe that tastes good and doesn’t require any effort – sounds like something I can go for all the time. I’m not a fish expert by any means but I like to experiment whenever I can. Here’s one of the simplest but tastiest (according to the husband) salmon I’ve made.
I got a 1lb wild salmon filet from the market (you can ask your butcher to take off the skin – I’ll admit, I hate doing that!)
Heat the oven to 400°F. In a pan, line foil so it overflows about 2 inches on all sides.
Add the salmon, drizzle olive oil, salt and pepper on both sides.
Sprinkle finely chopped rosemary and thyme on the top.
Cover with thinly sliced lemons
Fold two of the sides over to make a handle. Then fold over each of the other two sides so that none of the steam or liquid seeps out when it’s baking.
Bake in the oven for 20 minutes. When you pull it out, poke a couple of holes in to let the steam out before opening the foil completely. Portion out into two servings and serve with rice and your favorite veggies!
Makes 2 servings so it’s perfect for a date night!
Ingredients:
1lb salmon filet
1Tbsp finely chopped rosemary
1Tbsp finely chopped thyme
1/2 lemon, thinly sliced
1Tbsp olive oil
Salt to taste
Pepper to taste
Instructions:
Heat the oven to 400°F. In a pan, line foil so it overflows about 2 inches on all sides.
Add the salmon, drizzle olive oil, salt and pepper on both sides.
Sprinkle finely chopped rosemary and thyme on the top.
Cover with thinly sliced lemons
Fold two of the sides over to make a handle. Then fold over each of the other two sides so that none of the steam or liquid seeps out when it’s baking.
Bake in the oven for 20 minutes. When you pull it out, poke a couple of holes in to let the steam out before opening the foil completely. Portion out into two servings and serve with rice and your favorite veggies!