Herbed Salmon

By nlhartman

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
Adapted from bhg.com

Preparation

Step 1

1.
Preheat oven to 350 degrees F. Rinse fish; pat dry. Shred 1 teaspoon of peel from lemon; set aside. Cut lemon in half; 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 for 3 minutes or until golden brown. Turn salmon; pour lemon juice over salmon. Place pan in oven and bake for 3 to 7 minutes or until salmon flakes easily when tested with a fork.

3.
Transfer salmon to serving plates; drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs.