Salmon with herbs and salad

 

We try to eat salmon 2-3 times per month. Wild salmon is loaded with protein and two omega 3s — DHA and EPA. We usually avoid buying farmed fish and try to buy wild salmon. We believe that the wild (free range) fish are superior in many ways to their farm raised counterparts; although this is a personal preference.

Salmon is easy to make, in addition to being healthy; just make sure to not overcook it.

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Salmon with herbs and salad
Salmon with herbs
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
This simple dish combines a fragrant blend of herbs, tangy lemons and salmon. If you don't have fresh herbs, use them dry.
Servings: 4 people
Ingredients
  • 4 fillets Salmon
  • 1 piece Lemon
  • 1 tbsp Dill, fresh
  • 1 tbsp Tarragon
  • 1 tbsp Flat leaf parsley
  • 2 tbsp Butter
Instructions
  1. Preheat oven to 350F.
  2. Peel strips off the lemon with a standard vegetable peeler. Cut lemon in half; juice half the lemon and set aside.
  3. Chop herbs (dill, tarragon and parsley)
  4. In a small bowl combine lemon peel, herbs, salt, pepper, and butter; stir to combine. Spread evenly on the salmon.
  5. Heat an oven-safe skillet over medium heat. Add salmon, herb side down. Cook for 3 minutes or until golden brown.
  6. Turn salmon; pour lemon juice over salmon.
  7. Place pan in oven and bake for 5 minutes or until salmon flakes easily when tested with a fork. Serve with a side of salad or white rice.