Ingredients
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2
-
8 to 10
-
-
1
-
1/2
-
-
2
-
1
-
1
-
-
-
-
-
-
Directions
Salmon is one of my favorite fish, and nothing is quicker and easier than roasting a side of salmon in the oven. I slice some lemons and add a few sprigs of herbs such as parsley or chives, then lay the salmon on top, skin side down.,This is easy enough for weeknight cooking, but also elegant enough to add to your holiday table. The whole dish takes under 25 minutes, and leftovers are great over salad such as this Arugula Salmon Salad with Capers and Shaved Parmesan, a favorite!,,Honey Teriyaki Salmon with Asparagus Veggie Rice Bowls,Maple Soy Glazed Salmon,Asian Salmon Bowls,Gochujang Glazed Salmon
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Steps
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1
Done
|
Place the Lemon Slices on a Large Sheet Pan Arranged in the Center Just Under the Fish |
|
2
Done
|
Top With Parsley Sprigs and Drizzle With 1 Teaspoon of Olive Oil. |
|
3
Done
|
Drizzle the Remaining 1 Teaspoon of Olive Oil Over the Flesh Side of the Fish and Rub All Over, Season With Salt and Pepper. |
|
4
Done
|
Transfer to the Pan Over the Lemon Slices, Skin Side Down. |
|
5
Done
|
Preheat the Oven to 450f. |
|
6
Done
|
Roast 15 to 20 Minutes, Depending on the Thickness of the Fish, Until the Thickest Part of the Fish Is Cooked Though in the Center. |
|
7
Done
|
Top With Fresh Herbs and Serve With Lemon Wedges. |
