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.
ingredients
- • 1/4 cup panko (Japanese breadcrumbs)
- • 1/4 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
- • 1/4 cup Dijon mustard
- • Coarse salt and ground pepper
- • 2-3 lemons, quartered, seeds removed
directions
- 1
• Preheat oven to 475 degrees.
- 2
• Toss panko with herbs and 1 tablespoon oil.
- 3
• Place salmon (skin down) on parchment-lined baking sheet.
- 4
• Spread evenly with mustard; season with salt and pepper.
- 5
• Sprinkle with reserved panko mixture, patting gently.
- 6
• Scatter lemons around salmon and drizzle them with oil.
- 7
• Roast salmon until it flakes easily, 18 to 20 minutes.
- 8
• With a large spatula, loosen it from skin (which should stick to parchment).
- 9
• Transfer fish to platter and garnish with roasted lemons.
notes
A salad is all you need to accompany this light-yet- hearty entree. Lay out the fish buffet-style -- warm or at room temperature.
Source: Blueprint Magazine


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