Baked Salmon with Spring Herbs

Baked Salmon with Spring Herbs
Baked Salmon with Spring Herbs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup each chopped fresh dill and parsley

  • 1

    clove garlic, minced

  • 3

    tbsp capers drained and rinsed

  • 8

    anchovy fillets or 2 tsp anchovy paste

  • 1

    tbsp Dijon mustard

  • 3

    tbsp olive oil

  • 2

    tbsp lemon juice

  • 2 1/2

    lb/1.25 kg salmon fillet, skinned and boned

  • 1/2

    tsp freshly ground pepper

Directions

In a small bowl, combine all ingredients except salmon and pepper. (These ingredients can also be pureed in a food processor.) Arrange salmon on foil-lined rimmed baking sheet; sprinkle with pepper. Spread herb mixture evenly over salmon. (Make –ahead: Cover with plastic wrap and refrigerate for up to 4 hours.) Roast in 400oF oven until fish flakes easily when tested, about 20 minutes. Makes 8 servings. Per serving: about 300 cal, 26g pro, 23g total fat (4g sat fat), 1 g carb, trace fibre, 73 mg chol, 483 mg sodium.

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