Salmon With Olive Oil Herbs Recipes
ROAST SALMON WITH EXTRA VIRGIN OLIVE OIL, HERBS AND LEMON
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven 425 degrees F. Place the salmon in a shallow, non-stick or parchment-lined baking dish. Combine the olive oil. garlic and lemon zest and juice in a small bowl. Drizzle mixture over fish; sprinkle with herbs, salt and pepper. Bake salmon 12-15 minutes, or until cooked through. Divide salmon among four plates; spoon the pan juices over top. Serve, garnished, if desired, with a few thin slivers of lemon zest.Note: Herbes de Provence is French-style blend available in the aisle bottled herbs and spices are sold. If using fresh herbs, a mix of basil, oregano and parsley would work well.
SALMON WITH OLIVE OIL & HERBS
Make and share this Salmon With Olive Oil & Herbs recipe from Food.com.
Provided by Chef Mommie
Categories Very Low Carbs
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat and brush a grill with the 1 - 2 tablespoons oil.
- Grill the fillets, skin-side up, for 4 minutes on each side.
- In a small bowl, mix together the 1/2 cup oil, lemon juice, lime juice, herbs, salt, and pepper. Set aside.
- Preheat oven to 350°F
- Remove the grilled fillets and place in a large shallow baking pan.
- Brush the fillets with the reserved sauce and bake for 3 - 4 minutes, or until the fillets flake easily with a fork.
- Serve immediately.
Nutrition Facts : Calories 381.9, Fat 26.1, SaturatedFat 3.7, Cholesterol 87.5, Sodium 114.5, Carbohydrate 2.5, Fiber 0.2, Sugar 0.6, Protein 33.7
HERB-ROASTED SALMON FILLETS
My roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook. The salmon seasoning is an easy way to add flavor. -Luanne Asta, Hampton Bays, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.
Nutrition Facts : Calories 301 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 529mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SLOW-ROASTED CITRUS SALMON WITH HERB SALAD
This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy - spices, herbs, citrus, chiles - which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where "looks impressive" and "not a ton of work" overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.
Provided by Alison Roman
Categories weekday, weeknight, seafood, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
- Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
- Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
Nutrition Facts : @context http, Calories 768, UnsaturatedFat 54 grams, Carbohydrate 11 grams, Fat 70 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 11 grams, Sodium 510 milligrams, Sugar 2 grams
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- Heat the oven to 250 degrees. Pour 1/4 cup olive oil into a parchment pouch just large enough to hold the salmon in one piece. Lay the salmon, skin side down, in the olive oil. Sprinkle generously with sea salt and pepper.
- In a food chopper or food processor, blend the shallot, dill, parsley and lemon zest. Blend in the remaining 2 tbsp. olive oil. Pat herb paste on the salmon. Bake for 22 to 28 minutes, depending on the thickness of the fillet. To check for doneness, insert the tines of a fork into the thickest part of the fillet and gently pull apart. If the fish flakes easily, then it is done.
- To serve the salmon, gently slide a spatula under the fish and transfer to a cutting board. Use a sharp knife to cut the fillet into four equal pieces. If desired, lift the fish away from the skin to serve.
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