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Herb Crusted Salmon

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  • I made this for dinner last night. It is always delicious and very easy!

Preheat oven to 400 degress

Ingredients: This is for 2 feel free to double or triple!

  • 2 6-8 oz Salmon Fillets with skin on one side (I chose wild caught Coho Salmon)
  • A mixture of fresh herbs (I chose a seafood mix I found at wholefoods but you can use whatever you like. Some suggestions: Dill, Tarragon, and Parlsey) You will need about 1/8 cup  chopped per filet. More won’t hurt you at all, just a guideline!
  • 2 small or one large shallot(s) finely chopped (not pictured)
  • 1/2 tsp sea salt (or to taste)
  • tsp fresh ground pepper (or to taste)
  • 1-2 tbs olive oil ( or you can use butter or coconut oil)
  • lemon slices if you like lemon with your fish (not pictured)

Roughly chop all your herbs and put in a bowl, finely chop your shaollot(s) and add those to the bowl. Add Salt and pepper and enough olive oil to create a kind of herb paste. If you are using butter or coconut oil instead you might want to melt it first before you add it so you don’t add to much. Should look kind of like this. (I added my shallots late so they re not pictured)

Pat your Salmon fillets dry the lightly score the fleshy side by lightly sliding a knife diagonally across it in 3 or 4 places. Place the fish on a greased baking sheet or baking dish. If you do not grease it first the fillets will likely stick.

Split your herb and shallot mixture evenly between the 2 fillets and spread the mixture out as evenly as you can trying to cover the whole fillet.

Place on your middle rack in your 400 degree oven for about 10-12 minutes. The length of time will depend on the thickness of your fish. Obviously thicker fillets will take longer. 12 minutes is good guide but if your fillets are thin, check after 10, if thicker may take 15 minutes. You’ll know they are done then the fish flakes with a fork. I actually like my salmon more medium rare, which is still a little translucent in the center, but go with you like.

Per the picture at the top, I served this with herbed butter snap peas. which couldn’t be easier. I sautéed a bunch of snap peas in a saute pan with real butter, 1 fresh pressed garlic clove, some left over parsley and tarragon and salt and pepper. Yum!

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