Ingredients
-
4
-
1/2
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Baked Salmon with Coriander and Thyme,This really simple dish is delicious because coriander complements the flavor of salmon so well. The salmon cooks in its own juices. Thanks to cookswares.com for the recipe,This was good and a good start for my first time cooking salmon. Very simple! I’ll definitely add more corriander next time and I’m not quite sure where the bay leaf was supposed to come in, but I skipped it because I don’t like bay leaves And, I’m not sure why the nutrition facts say 375, because the way I add it up, it was only somewhere around 125 calories. Maybe I have different salmon, but I don’t know. Thanks for posting this! Will be trying it again soon!,Superb Flavor and texture! This is now my favorite salmon. I made a few changes as I didn’t have ground coriander (substituted 1 tbsp minced fresh cilantro). I marinated the salmon (in the parchment paper) in the juice of 1 small squeezed lemon, 2 tsp olive oil, and topped with the herbs, for about 2 hours. Baked it for 18 minutes, but it needed two minutes more because my fish might have been thicker. I did not use the bay leaf as I wasn’t sure what to do with it (under or over?). Not to worry–it doesn’t need it! This recipe will make me eat more fish–it is scrumptious, & easy. Served it with baked broccoli, baked wild rice mix, and baked apples (everything baked at the same time, other items for 30 minutes). Thanks, Tish, for sharing.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350f Degrees. |
|
2
Done
|
Line a Baking Dish With Parchment Paper or Foil, Large Enough to Fold Over and Seal. |
|
3
Done
|
Place the Fillets in the Middle Off the Dish and Sprinkle With Coriander and Thyme. |
|
4
Done
|
Grind a Little Sea Salt Over the Fillets. |
|
5
Done
|
Place One or Two Lemon Slices on Each Fillet. |
|
6
Done
|
the Lemon Peel Can Be a Bit Strong; If You Wish, You Can Remove the Peel With a Paring Knife Before Putting the Slices on the Fillets. |
|
7
Done
|
Fold the Parchment Paper Over the Fillets and Staple or Paper Clip, or Fold the Foil and Crimp to Seal. |
|
8
Done
|
Bake For About 18 Minutes. |
|
9
Done
|
When Salmon Is Done Remove to a Plate. |
|
10
Done
|
Place a Fresh Slice of Lemon on Each Fillet and a Sprig of Fresh Thyme, and Serve. |
|
11
Done
|
Variations: Add Some Shrimp and Scallops in With the Salmon. |
|
12
Done
|
Anoint the Salmon With a Tablespoon of Dry White Wine or Dry Vermouth Prior to Adding the Seasonings. |
