Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light September 2002

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Recipe Summary

Yield:
10 servings (serving size: about 4 ounces salmon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

213 calories; calories from fat 41%; fat 9.8g; saturated fat 2.3g; mono fat 4.3g; poly fat 2.3g; protein 28.9g; carbohydrates 0.4g; fiber 0.2g; cholesterol 75mg; iron 0.5mg; sodium 292mg; calcium 17mg.
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