Fresh Herb Roasted Salmon

Salmon is a favorite of mine.  I enjoy it roasted, grilled, seared, poached.  There are so many ways to prepare this fish.  It’s even so versatile, you can serve it for breakfast, in a frittata or scrambled with eggs and cream cheese.  For lunch, grilled on top of a salad, or poached and served cold with a mustard sauce for a cocktail party. 

This dish was quickly prepared for a weeknight dinner, requested by my daughter on her last evening home.  I made a lemon herb cream sauce but it’s not totally necessary. 

Fresh Herb Roasted Salmon

2 6 oz wild caught salmon fillets
2 tablespoons olive oil
2 tablespoons Dijon mustard
1/4 cup chopped mixed fresh herbs – I used fresh parsley, oregano, basil, and tarragon
1 tablespoon lemon juice
Salt & pepper to taste

Preheat oven to 425.  Place salmon on a lightly oiled baking sheet.  Spread Dijon mustard on each fillet.  Mix the fresh herbs with the lemon juice and gently press on top of each fillet.  Drizzle on additional olive oil. 

Roast for approximately 15 minutes, depending on the thickness of your salmon.  Plate and serve with sauce or serve with a lemon wedge.

 Lemon Herb Cream Sauce

1 tablespoon butter
1 tablespoon flour
1 cup milk
1 teaspoon chopped fresh parsley, tarragon and oregano
1/4 teaspoon salt
1/4 cup parmesan cheese
1 tablespoon lemon juice

Melt butter, stir in flour.  Add milk, stirring constantly until the sauce begins to bubble and thicken.  Cook 2 minutes longer and then add herbs, salt and cheese, stirring until combined well.  Remove from the heat and add in lemon juice.

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