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Baked Salmon with Spring Herbs


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  • 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



Step 1

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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