Baked Salmon with Herbs, Shallot & Lemon

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Fish

Salmon is a phenomenal source of protein, as well as a variety of other important macronutrients. Found out more about salmon’s nutritional value here.

I came across this recipe posted by Dana Velden on the kitchn, so be sure to drop by and show your appreciation if you enjoy it!

Tools

  • oven rack
  • baking tray
  • cutting board
  • sharp knife
  • medium-sized bowl (to mix the herbs, shallot, garlic etc. in)
  • spoon

Ingredients

US Metric Ingredient
12 ounces 350 g salmon (preferably with skin, although without will work)
1 small shallot (an onion will work fine as well)
2 T parsley (chopped)
2 T basil (chopped)
1 t dried dill (or dill seeds)
1 T lemon zest (grated; lemon juice will work)
1 clove garlic
olive oil
1 pinch sea salt

Salmon

Herbs

Procedure

Place your basil and your parsley on the cutting board.

Place your basil and your parsley on the cutting board. Make sure you take the salmon out of the fridge and let it warm up to room temperature. Depending on how fast you work, you might already want to preheat the oven to 250°F/120° C.

Using a sharp knife, chop your herbs into small pieces.

Using a sharp knife, chop your herbs into small pieces.

They should look something like this. When done chopping, place them into a bowl (use the backside of your knife to scrape them in).

They should look something like this. When done chopping, place them into a bowl (use the backside of your knife to scrape them in).

Chop up the garlic (or use a garlic press). Add to the bowl.

Chop up the garlic (or use a garlic press). Add to the bowl.

Do the same with the onion/shallot.

Do the same with the onion/shallot.

You're almost done with the topping! All you need now is...

You’re almost done with the topping! All you need now is…

A drizzle of olive oil (depending on the amount of herbs you used you might need to adjust the amount.)

A drizzle of olive oil (depending on the amount of herbs you used you might need to adjust the amount.)

Add a pinch of sea salt...

Add a pinch of sea salt…

And don't forget the lemon! I didn't have any fresh lemons, but juice will work as well :)

And don’t forget the lemon! I didn’t have any fresh lemons, but juice will work as well 🙂

Your consistency should be similar to mine, as you'll need to be able to spread it on top of the salmon easily.

Your consistency should be similar to mine, as you’ll need to be able to spread it on top of the salmon easily.

Next, place your salmon on top of the rack (this way you won't have to move it afterwards and place the precariously positioned herbs in danger of falling off!).

Next, place your salmon on top of the rack (this way you won’t have to move it afterwards and place the precariously positioned herbs in danger of falling off!).

Place all of your herb mixture on top of the salmon.

Place all of your herb mixture on top of the salmon.

Gently spread it across the top of the salmon.

Gently spread it across the top of the salmon.

Fill a small bowl with water (make sure your bowl is oven-safe). Place it on a baking tray and stick the baking tray into the bottom of the oven.

Fill a small bowl with water (make sure your bowl is oven-safe). Place it on a baking tray and stick the baking tray into the bottom of the oven.

There you go! Place the rack with the salmon in the center of the oven. The thicker your piece of salmon is, the longer it’ll take. I’d take a peak after 20 minutes, but usually it’ll take closer to 30 minutes for the salmon to be done. If it’s flakey, it’s done.

Voilà!

Salmon

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