Guests have LOVED this!! And my kids do, too! It is expensive but easy and the aroma when you take off the foil in unbelievable. ANd there is a wow factor
Baked Citrus-Herb Salmon
Ask your fishmonger to remove the pin bones from the salmon. This dish is delicious served hot or at room temperature. It will feed a crowd, and you can toss the leftovers with pasta or salad.
Yield: 10 servings (serving size: about 4 ounces salmon)
More From Cooking Light
Amount per serving
- Calories: 213
- Calories from fat: 41%
- Fat: 9.8g
- Saturated fat: 2.3g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 2.3g
- Protein: 28.9g
- Carbohydrate: 0.4g
- Fiber: 0.2g
- Cholesterol: 75mg
- Iron: 0.5mg
- Sodium: 292mg
- Calcium: 17mg
- Cooking spray
- 1 (3 1/2-pound) salmon fillet
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons grated lemon rind
- 1 tablespoon grated orange rind
- 10 fresh chives
- 4 thyme sprigs
- 4 oregano sprigs
- 4 tarragon sprigs
- 10 (1/8-inch-thick) slices lemon (about 1 lemon)
- Preheat oven to 450°.
- Line a shallow roasting pan with foil; coat foil with cooking spray.
- Sprinkle salmon with salt and pepper. Combine rinds; spread over fish. Arrange chives, thyme, oregano, and tarragon horizontally across fish. Arrange lemon slices on top of herbs.
- Place fish on prepared pan. Cover with foil; seal. Bake at 450° for 30 minutes or until fish flakes easily when tested with a fork. Serve warm or at room temperature.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes