August 7th, 2022
Recipes
Herb-Roasted Salmon
Valentina P
- Difficulty
•
- Time 20"
The secret to perfectly cooked salmon is to two-fold: baste it with a blend of oil and lemon, then roast it quickly at high heat. In this recipe, an herbaceous vinaigrette imparts Mediterranean flavor in every succulent bite.
How To MakeDiet Type: Paleo
liked this
Freeze For 2-3 months
Best by 3-4 days
Shopping List
-
Salmon
- 1 1/4 pounds salmon
- salt and pepper, to taste Herb Vinaigrette
- 1/4 cup grapeseed oil (or another high heat neutral cooking oil)
- 1 1/2 tablespoons lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1/2 tablespoon honey
- 1/2 tablespoon dijon mustard
- 1 teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 450°F.
- Step 2: Stir together all vinaigrette ingredients in a bowl until smooth. You can also emulsify the ingredients together with a stick blender.
- Step 3: Slice the salmon into single-serving portions and lay skin-side down on a foil-lined and rimmed baking sheet or oven-safe casserole dish. Spread 2 tablespoons of the vinaigrette over the tops of the salmons. Season with additional salt and pepper.
- Step 4: Roast for 12 to 15 min, or until just cooked. The exact cooking time is dependent on the height of the fish. A thin filet (1 inch or less) will only need between 8 to 10 minutes.
- Serve: Drizzle the salmon a few tablespoons of the remaining vinaigrette, to taste. Enjoy. Any extra vinaigrette will last up to 1 week refrigerated and can also be used in a side salad or Blueberry Hemp Seed Salad.
Nutrition
The secret to perfectly cooked salmon is to two-fold: baste it with a blend of oil and lemon, then roast it quickly at high heat. In this recipe, an herbaceous vinaigrette imparts Mediterranean flavor in every succulent bite.
How To MakeDiet Type: Low-carb
liked this
Freeze For 2-3 months
Best by 3-4 days
Shopping List
-
Salmon
- 1 1/4 pounds salmon
- salt and pepper, to taste Herb Vinaigrette
- 1/4 cup grapeseed oil (or another high heat neutral cooking oil)
- 1 1/2 tablespoons lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1 1/2 teaspoons low-carb granulated sweetener (1:1 sugar replacement)
- 1/2 tablespoon dijon mustard
- 1 teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 450°F.
- Step 2: Stir together all vinaigrette ingredients in a bowl until smooth. You can also emulsify the ingredients together with a stick blender.
- Step 3: Slice the salmon into single-serving portions and lay skin-side down on a foil-lined and rimmed baking sheet or oven-safe casserole dish. Spread 2 tablespoons of the vinaigrette over the tops of the salmons. Season with additional salt and pepper.
- Step 4: Roast for 12 to 15 min, or until just cooked. The exact cooking time is dependent on the height of the fish. A thin filet (1 inch or less) will need between 8 to 10 minutes.
- Serve: Drizzle the salmon a few tablespoons of the remaining vinaigrette, to taste. Enjoy. Any extra vinaigrette will last up to 1 week refrigerated and can also be used in a side salad or Blueberry Hemp Seed Salad.
Nutrition
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recipe
Herb-Roasted Salmon
PT20M 1 1/4 pounds salmon salt and pepper, to taste 1/4 cup grapeseed oil (or another high heat neutral cooking oil) 1 1/2 tablespoons lemon juice 2 tablespoons fresh parsley, finely chopped 1/2 tablespoon honey 1/2 tablespoon dijon mustard 1 teaspoon dried oregano salt and pepper, to taste Gluten Free Paleo Low-Carb 4 Servings
Ingredients:
