Lemon & Herb Salmon: A Light, Savory Dinner

TippecanEATs
This recipe made a very satisfying dinner alongside Herbed Risotto and Roasted Sweet Potatoes. I used an entire wild Alaskan salmon filet tonight, but I have used use pre-portioned frozen salmon in the past with plenty of success. The mayonnaise helps prevent the fish from drying out during baking and helps with the even distribution of lemon and herb flavors. I recommend using as fresh parsley and dill if you can for brighter flavors, but if access is an issue, dried herbs can be a decent stand-in. Effort: Low Time: <45 min

Ingredients:

½ cup Mayonnaise (can substitute half with ¼ cup Greek Yogurt)

1-2 tbsp Flat-Leaf Parsley, finely chopped

¼ tsp Dill, finely chopped

¼ tsp Tarragon, flaked

1 Garlic Clove, large, minced

1 Lemon

Salmon Filet (approximately 1.25 lbs/4 portions)

Prep work:

Slice the lemon in half. From these halves, cut about 6-8 thin slices. Juice the remainder of the lemon to form 1 tablespoon needed for the recipe.

  • As thin as you can.
  • No injuries, though; it’s not that crucial.

Bringing it together:

  1. Mix together the mayonnaise (and yogurt if you’re going that route), lemon juice, chopped dill, chopped parsley, tarragon, and garlic. Preheat the oven to 400°F (~205°C).
  1. Place the salmon on a baking sheet lined with foil or parchment. If you are worried about the salmon skin sticking, consider spraying the lined sheet with cooking oil before laying the filet(s) down.
  2.  Spoon the mayonnaise spread in an even layer over the fish. Sprinkle the fish with salt and pepper according to your taste. Then, arrange the lemon slices on the fish in line with each portion.
  1. Bake the fish in the oven for 25-30 min. Broil on high the last 1-2 min if you want it to brown a bit and form a crust. Take it out, let it cool a bit, and cut it if it is not already pre-portioned. Plate it up with a salad or a couple of sides et voilà; dinner is served!