Herbed Salmon

By amt2mf

nutrition facts (Herbed Salmon)
Servings Per Recipe 4, Calories 294, Protein (gm) 24, Carbohydrate (gm) 3, Fat, total (gm) 21, Cholesterol (mg) 78, Saturated fat (gm) 7, Monosaturated fat (gm) 6, Polyunsaturated fat (gm) 5, Dietary Fiber, total (gm) 1, Sugar, total (gm) 1, Vitamin A (IU) 389, Vitamin C (mg) 28, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 4, Sodium (mg) 401, Potassium (mg) 467, Calcium (DV %) 30, Iron (DV %) 1, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 pound skinless salmon fillet, cut into 4 portions
• 1 lemon
• 1 tablespoon snipped fresh dillweed
• 1 tablespoon snipped fresh tarragon or lemon thyme
• 1 tablespoon snipped fresh Italian (flat-leaf) parsley or bias-sliced chives
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons butter, softened
• Lemon peel and fresh herbs (optional)

Details

Servings 4
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

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.