Herb Coated Salmon Recipe
Ingredients
| Garlic | 2 Clove (5gm) | |
| Parsley sprigs | 1/4 Cup (16 tbs) | |
| Scallions | 4 | |
| Olive oil | 1 Tablespoon | |
| Lemon zest | 2 Teaspoon, grated | |
| Tarragon | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 4 salmon eillets (3/4 to 1 inch thick, about 1 pound total) | ||
| Lemon juice | 2 Tablespoon | |
Directions
1. Preheat the oven to 425°. Line a baking sheet with foil and lightly grease the foil.
2. In a food processor, finely chop the garlic. Add the parsley and finely chop. Add the seal-lions and pulse briefly until they are just chopped. Transfer the mixture to a bowl and stir in the oil, lemon zest, tarragon, salt, and pepper.
3. Place the salmon skin-side down on the prepared baking sheet. Coat the fish with the herb mixture. Bake for about 15 minutes, or until the salmon just flakes when tested with a fork.
4. Sprinkle the fish with the lemon juice before serving.
2. In a food processor, finely chop the garlic. Add the parsley and finely chop. Add the seal-lions and pulse briefly until they are just chopped. Transfer the mixture to a bowl and stir in the oil, lemon zest, tarragon, salt, and pepper.
3. Place the salmon skin-side down on the prepared baking sheet. Coat the fish with the herb mixture. Bake for about 15 minutes, or until the salmon just flakes when tested with a fork.
4. Sprinkle the fish with the lemon juice before serving.
Chef
