I’m always on the lookout for a new way to prepare salmon. It’s Andy’s favorite fish. It’s quick and healthy, and I have quite the stockpile* in the freezer. I have a couple favorites, but like I’ve said before, I’d rather not eat the same thing all of the time. One of my on-going goals is to try more recipes from my cookbooks and magazines (because there’s no point in keeping them if I’m never going to use them), so when I saw this recipe in an old Taste of Home issue, I added it to the menu.
I have to admit, I didn’t have high expectations for dinner tonight. It would be quick (a must for Monday nights around here), easy and healthy. I figured we’d eat dinner and then move on to the dessert in the fridge (leftover peanut butter pie). I mean, this is just salmon with some garlic and herbs, right? Where’s the wow factor in that?
OK, so I was wrong. It happens occasionally. 😉
This was really good. I think we were both a little surprised at how much we liked it. The herb/garlic flavor was delicious, and I’m sure it would be even better with fresh herbs. Plus, it was done in almost no time. I think the only thing I’d do differently is to grease the baking sheet. I skipped that step (even though the recipe said to do it) since I lined the pan with aluminum foil. The skin ended up sticking to the foil, so learn from my mistakes. And don’t discount a recipe just because it doesn’t look like anything special. 🙂
Herb Roasted Salmon
4 6-ounce salmon fillets, with the skin on
1 tablespoon olive oil, plus extra for the baking pan
4 garlic cloves, minced
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
3/4 teaspoon kosher salt
1/2 teaspoon pepper
Line a baking sheet with aluminum foil and preheat the oven to 425 degrees. Lightly grease the foil with olive oil.
In a small bowl, combine the olive oil, garlic, rosemary, thyme, salt and pepper. Place the fillets, skin side down, on the prepared baking sheet. Brush the garlic/herb mixture over the salmon fillets.
Bake until the fish tests “done,” about 15 minutes. Remove from oven and serve immediately.
From Taste of Home, December 2013
Click here for a printable version.
*My sister-in-law, Kim, introduced me to Zaycon Fresh more than a year ago. They’re a great place to buy meat in bulk, and we’ve been really happy with both the salmon and chicken breasts. I’m trying the bacon next. (We buy our beef from a local butcher/farmer, but since we’re just a *few* miles away from the ocean, buying local salmon isn’t an option.) In the spirit of full disclosure, Zaycon has no idea that I’m writing about them. I haven’t been compensated for this at all – it’s just my own two cents on the matter.
Zaycon does reward people for referring others to them, so if you were interested in signing up through my referral link, I would get a credit on my account for the next time I need fish. 🙂 Of course, then you can refer your own friends and family and benefit every time they order. Or, you can disregard the referral link and do things on your own. Totally your call. 🙂