Herbed Salmon

An abundance of herbs — dill weed, tarragon, parsley, and chives — brightens this buttery, lemon-drizzled salmon.

~ingredients
1
lb. skinless salmon fillet, cut into 4 portions
1
lemon
1
Tbsp. snipped fresh dillweed
1
Tbsp. snipped fresh tarragon or lemon thyme
1
Tbsp. snipped fresh Italian (flat-leaf) parsley or bias-sliced chives
1/2
tsp salt
1/2
tsp. ground black pepper
2
Tbsp. butter, softened
Lemon peel and fresh herbs (optional)

~directions
1. Preheat oven to 350 degrees F. Rinse fish; pat dry. Shred 1 teaspoon of peel from lemon; set aside. Juice half the lemon. In a small bowl combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly on the salmon.
2. Heat a 12-inch nonstick oven-going skillet over medium heat. Add salmon, herb side down. Cook 3 minutes or until golden brown. Turn salmon; pour lemon juice over. Place pan in oven and cook 3 to 7 minutes or until salmon flakes easily with a fork.
3. Transfer to serving plates; drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs. Makes 4 servings.

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