Baked Salmon with Spring Herbs

By rdgplus3

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

Preparation

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.