Salmon... I LOVE Salmon. Picasso LOVES Salmon. We LOVE Salmon. We could eat it every night if it weren't so expensive. When you find a great cut of fillet for a reasonable price, you have to buy it and try this recipe. You won't be disappointed. The flavors do the tango in your mouth as your taste buds get excited. Serve with roasted potatoes or rice and the veggie of your choice. Have leftovers? Reheat and place over a bed of lettuce and now you have a tasty salad. Salmon! Oh, how I love thee!
- 2 Large Salmon Fillets, Bones Removed
- 3 Lemons, Cut & Halved
- 1/2 c. Fresh Dill
- 1/2 c. Fresh Thyme
- 1/2 c. Fresh Rosemary
- 1/4 c. Extra Virgin Olive Oil
- 2 tbsp. Kosher Salt
- tsp. Garlic Powder
- 4 tbsp. Red Pepper Flakes
- 2 tbsp. Cracked Black Pepper
- Preheat oven to 425 degrees.
- Place the salmon fillets on baking parchment in a pan.
- Season with salt and pepper generously. Drizzle evenly with Extra Virgin Olive Oil.
- Cover with aluminum foil and allow the salmon to marinate for 20 minutes at room temperature.
- After 20 minutes, take the aluminum foil off and top salmon in dill, rosemary and thyme. Toss the lemons on top.
- Bake in the oven for approximately 20 minutes or until the center (or the thickest portion) is done the remove.
- Allow Salmon to rest 5-10 minutes the fillets cut lengthwise & serve with potatoes or rice.