Ingredients
1 lb. skinless salmon fillet, cut into 4 portions
1 lemon
1 T. snipped fresh dillweed
1 T. snipped fresh tarragon or lemon thyme
1 T. snipped fresh Italian parsley or bias-sliced chives
1/2 tsp. ground black pepper
2 T. butter, softened
Lemon peel and fresh herbs (optional for topping)
1 lemon
1 T. snipped fresh dillweed
1 T. snipped fresh tarragon or lemon thyme
1 T. snipped fresh Italian parsley or bias-sliced chives
1/2 tsp. ground black pepper
2 T. butter, softened
Lemon peel and fresh herbs (optional for topping)
Directions
Preheat oven to 350 degrees. Rinse fish; pat dry. Shred 1 teaspoon of peel from lemon; set aside. Juice half the lemon. In a small bowl, combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly on salmon.
Heat a nonstick skillet over medium heat. Add salmon, herb side down. Cook 3 minutes or until golden brown. Turn salmon; pour lemon juice over. Transfer fish to nonstick/sprayed baking pan and place pan in oven. Cook for 3 to 7 minutes or until salmon flakes easily with a fork.
Transfer to serving plates; drizzle with pan juices. Top with additional peeled lemon peel and snipped fresh herbs. Makes 4 servings.
ON THE SIDE: Serve with grains mixed with asparagus, green beans, or other seasonal vegetable.
Happy Munching!
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