Herb-Crusted Salmon with Roasted Lemons
This healthy fish dish is your anytime ally: It looks and tastes great, and it couldn’t be faster or easier to prepare. You can serve it for a weeknight dinner or a weekend get-together in almost less time then it takes to set the table. A whole-salmon fillet has the same festive quality as roast beef or leg of lamb, and its a dish all your guests, including non-meat-eaters, will ooh and aah over.
• ¼ cup panko (Japanese breadcrumbs)
• ¼ cup chopped flat-leaf parsley
• 1 tablespoon chopped dill, tarragon, or chives (optional)
• 1 tablespoon plus 1 teaspoon olive oil
• 1 3-pound salmon fillet, skin on, small bones removed
• ¼ cup Dijon mustard
• Coarse salt and ground pepper
• 2-3 lemons, quartered, seeds removed
• Preheat oven to 475 degrees.
• Toss panko with herbs and 1 tablespoon oil.
• Place salmon (skin down) on parchment-lined baking sheet.
• Spread evenly with mustard; season with salt and pepper.
• Sprinkle with reserved panko mixture, patting gently.
• Scatter lemons around salmon and drizzle them with oil.
• Roast salmon until it flakes easily, 18 to 20 minutes.
• With a large spatula, loosen it from skin (which should stick to parchment).
• Transfer fish to platter and garnish with roasted lemons.
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- Recipe byBlueprint Magazine
- Viewed 156 times
PREP TIME: 20 min
TOTAL TIME: 40 min
A salad is all you need to accompany this light-yet- hearty entree. Lay out the fish buffet-style -- warm or at room temperature.
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