Growing up on the the coast, it was natural that my father was an avid fisherman, so I learned to love fish from an early age. We would go camping every summer and my father would enter fishing derby after fishing derby. We'd have BBQ fish, pan fried fish, smoked fish, even raw fish (sushi style). Needless to say by the end of the summer not only was the family a little sick of fish, but our dog, Charlie Brown, would turn up his nose to another dinner of fish.
Even though I was fished out during my childhood I definitely still have an appreciation for fish and fishing. I was inspired by my family, mainly the ladies, for this dish. I like a natural simple dish, with simple herbs to add flavour. My mom, sister and I were going on a girls' weekend and I offered to cook dinner, which was of course salmon. Looking in my spice rack I noticed three herbs that I thought would be just right to add to my usual salmon and lemon receipe: majoram, rosemary and sage, hence the three ladies. Then when I read the little blurb on the back of each of the bottles it was perfect - each herb seemed to describe my mom, sister and I. It was a smash at dinner time!
- Portion size 4 servings
- Credits : dodawson
MethodBaking time depends on the thickness of the fillets. Allow 10 minutes per 2.5 inches of thickness.
Sprinkle fillets with the herbs - marjoram, sage and rosemary - to taste. Slice lemon thinly and place on top of salmon.
Wrap fillets single layer in foil and place on directly onto the oven rack. Bake in 450 degree F (230 degree C) oven for 15 to 20 minutes or until fish flakes easily when tested with a fork.
Cook approx 10 minutes or until fish flakes easily when tested with a fork.