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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.
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.