Millions of Christians around the globe are observing Good Friday tomorrow by not eating meat. We’ve got a mouthwatering salmon recipe you could easily find in the best of restaurants. The salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. This recipe has a blend of thyme, tarragon and oregano, but any of your favorite herbs will work as well.
- 2 lemons; 1 thinly sliced, and 1 lemon cut into wedges for garnish
- 20-30 sprigs mixed fresh herbs, plus extra 2 tablespoons chopped, divided
- 1 clove garlic
- 1/4 teaspoon salt
- 1 tablespoon Dijon mustard
- 1 lb. center-cut salmon, skinned (See Tip Below)
- Preheat oven to 350°.
- Arrange lemon slices in two layers in the center of a glass 9 x 13 x 2 baking dish. Spread herb sprigs over the lemons. With the side of a chef’s knife, mash garlic with salt to form a paste. Transfer to a small dish and stir in mustard and the remaining 2 tablespoons chopped herbs. Spread the mixture over both sides of the salmon. Place the salmon on the herb sprigs.
- Place dish in the oven and cook until the salmon is opaque in the center, 18 to 24 minutes. Cut the salmon into 4 portions and serve with lemon wedges (discard herb sprigs and lemon slices). Garlic Quinoa & Parmesan Cheese and Roasted Asparagus would be fabulous sides for this dish!
Tips & Notes
- Tip: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Per serving: 212 calories; 12 g fat (2 g sat, 4 g mono); 67 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 261 mg sodium; 428 mg potassium.
Thanks to Eating/Well.com