06-14-2005, 12:20 PM
Makes 6 servings
3 tablespoons fruity extra-virgin olive oil
6 (1/2 inch thick) fillets of salmon, skin on
Salt and freshly ground pepper
1/2 cup chopped fresh herbs of your choice, such
as tarragon, parsley or chives
2 tablespoons finely grated lemon peel (yellow part only)
Gently rub olive oil into flesh side of salmon and season lightly with salt and pepper. Combine herbs and peel and sprinkle over the top, gently pressing into flesh.
Place salmon, skin side down, on nonstick or parchment-lined baking sheet. Roast at 250 degrees F for 16 to 18 minutes or until just cooked through but still slightly opaque in the center (check with tip of knife). Serve warm or at room temperature.
3 tablespoons fruity extra-virgin olive oil
6 (1/2 inch thick) fillets of salmon, skin on
Salt and freshly ground pepper
1/2 cup chopped fresh herbs of your choice, such
as tarragon, parsley or chives
2 tablespoons finely grated lemon peel (yellow part only)
Gently rub olive oil into flesh side of salmon and season lightly with salt and pepper. Combine herbs and peel and sprinkle over the top, gently pressing into flesh.
Place salmon, skin side down, on nonstick or parchment-lined baking sheet. Roast at 250 degrees F for 16 to 18 minutes or until just cooked through but still slightly opaque in the center (check with tip of knife). Serve warm or at room temperature.