Baked Salmon with Spring Herbs

By The Canadian Living Test Kitchen

210 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	321321 cal
pro	26 g26g pro
total fat	23 g23g total fat
sat. fat	4 g4g sat. fat
carb	1 g1g carb
fibre	00 fibre
chol	73 mg73mg chol
sodium	483 mg483mg sodium
% RDI:	-
calcium	44 calcium
iron	88 iron
vit A	44 vit A
vit C	1515 vit C
folate	2020 folate

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For a pretty presentation, serve the salmon pieces atop the platter of Potato and Spring Vegetable Salad.

Ingredients

1/3 cup chopped fresh dill 1/3 1/3cup cupchopped fresh dill
1/3 cup chopped fresh parsley 1/3 1/3cup cupchopped fresh parsley
1/3 cup chopped fresh mint 1/3 1/3cup cupchopped fresh mint
3 tbsp capers , drained and rinsed3 3tbsp tbspcapercapers, drained and rinsed
8 anchovy fillets 8 8anchovy filletanchovy fillets
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1/3 cup extra-virgin olive oil 1/3 1/3cup cupextra-virgin olive oil
2 tbsp lemon juice 2 2tbsp tbsplemon juice
8 salmon fillets , skinned and boned8 8salmon filletsalmon fillets, skinned and boned
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper

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.

Source : Canadian Living Magazine: April 2002

Keywords : Main Course; Food Processor; Make-Ahead; Roast; Salmon; Anchovies;

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