Easy & Elegant Roasted Wild Salmon2015-07-13
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
Wild salmon is on sale now in July when it is in natural abundance. Ask your fishmonger to cut evenly sized pieces and remove tiny bones.
See the story that accompanies this recipe in the Daily Bread blog HERE.
- wild salmon fillet
- extra virgin olive oil
- fresh Italian flat leaf parsley
- fresh basil
- fresh thyme
- sea salt & freshly ground pepper
Preheat oven to 400F
Line a flat baking or roasting sheet with parchment paper (easy cleanup!)
Rinse each salmon fillet with water, dry with paper towel.
Place salmon fillet skin side down on parchment paper.
Drizzle & rub-a-dub with olive oil until flesh just glistening, about 1/2 tsp each fillet.
Finely chop all fresh herbs then sprinkle each one lightly over each salmon fillet. (Suit your own taste buds and use more or less of which herb you prefer.)
Lightly sprinkle with sea salt & freshly ground black pepper.
Roast uncovered in oven until opaque when pierced with knife, about 15-20 minutes, depending on size of fillet.
Serve with Renata’s Seasonal Roast Vegetables for easiest dinner party ever.