Baked Citrus-Herb Salmon

[HarleyMom]

Baked Citrus-Herb Salmon <TABLE cellSpacing=0 cellPadding=0 border=0 xmlns:fo="http://www.w3.org/1999/XSL/Format"><TBODY><TR><TD>

</TD></TR><TR><TD colSpan=2>From Cooking Light</TD></TR><TR><TD>

</TD></TR></TBODY></TABLE>

Ask your fishmonger to remove the pin bones from the salmon. This dish is delicious served hot or at room temperature. It will feed a crowd, and you can toss the leftovers with pasta or salad.

Cooking spray

1 (3 1/2-pound) salmon fillet

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 tablespoons grated lemon rind

1 tablespoon grated orange rind

10 fresh chives

4 thyme sprigs

4 oregano sprigs

4 tarragon sprigs

10 (1/8-inch-thick) slices lemon (about 1 lemon)

Preheat oven to 450°.

Line a shallow roasting pan with foil; coat foil with cooking spray.

Sprinkle salmon with salt and pepper. Combine rinds; spread over fish. Arrange chives, thyme, oregano, and tarragon horizontally across fish. Arrange lemon slices on top of herbs.

Place fish on prepared pan. Cover with foil; seal. Bake at 450° for 30 minutes or until fish flakes easily when tested with a fork. Serve warm or at room temperature.

 

[Laura]

 

[Haloinrverse]

 

[HarleyMom]

 

[Laura]

 

[Haloinrverse]

 

[HarleyMom]

 

[NYShopgirl]