Baked Salmon with Spring Herbs
For a pretty presentation, serve the salmon pieces atop the platter of Potato and Spring Vegetable Salad.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 321 |
| pro | 26 g |
| total fat | 23 g |
| sat. fat | 4 g |
| carb | 1 g |
| fibre | trace |
| chol | 73 mg |
| sodium | 483 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 8% |
| vit A | 4% |
| vit C | 15% |
| folate | 20% |
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1/3 cup (75 mL) each chopped fresh dill, parsley and mint
1 clove garlic, sliced
3 tbsp (50 mL) capers, drained and rinsed
8 anchovy fillets
1 tbsp (15 mL) Dijon mustard
1/3 cup (75 mL) extra-virgin olive oil
2 tbsp (25 mL) lemon juice
8 salmon fillets (2-1/2 lb/1.25 kg total), skinned and boned
1/2 tsp (2 mL) each salt and pepper
Preparation:
In food processor, purée dill, parsley, mint, garlic, capers, anchovies and mustard until smooth. With motor running, mix in oil and lemon juice until smooth.
Arrange salmon on foil-lined rimmed baking sheet; sprinkle with salt and pepper. Spread herb mixture evenly over salmon. (Make-ahead: Cover with plastic wrap and refrigerate for up to 4 hours.)
Roast in 400°F (200°C) oven until fish flakes easily when tested, about 20 minutes.
Additional Information
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