Baked Salmon with Spring Herbs

Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2002

Ingredients

  • 1/3 cup chopped fresh dill
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint
  • 3 tablespoons capers drained and rinsed
  • 8 anchovy fillets
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 8 salmon fillets skinned and boned
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 483 mg
  • Protein 26 g
  • Calories 321.0
  • Total fat 23 g
  • Cholesterol 73 mg
  • Saturated fat 4 g
  • Total carbohydrate 1 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Salmon with Spring Herbs

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