Lemon Salmon Bake is a dish I like to prepare for my family when I’m home from school. I plate with the herbs and lemon and I like to serve it with asparagus (since its my favorite veg) and roasted potato.
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Ingredients
For the spice blend:
- •10 ml (2 teaspoons) coarse salt
- •5 ml (1 teaspoon) onion powder
- •5 ml (1 teaspoon) freshly ground black pepper
- •5 ml (1 teaspoon) garlic powder
- •2.5 ml (1/2 teaspoon) paprika
- •1.3 ml (1/4 teaspoon) celery salt
- •1.3 ml (1/4 teaspoon) ground cumin
For the salmon:
- •45 ml (3 tablespoons) melted butter, plus 1-2 small pats of butter, for baking
- •1 1/2 pounds boneless salmon fillet with skin on
- •4 thin lemon slices, seeds removed
- •6 sprigs parsley
- •2 sprigs fresh oregano
- •5 sprigs thyme
- •1 clove garlic, thinly sliced
Preparation
- 1. For the spice blend: In a small bowl, mix together all the spices; set aside.
- 2. For the salmon: Preheat the oven to 177°C (350°F). Brush both sides of the salmon with butter and sprinkle the spice blend on both sides of the fish, reserving about 2.5 cm (1/2 teaspoon). Cut a piece of parchment paper that is the length of the salmon fillet, with at least an additional 10 cm (4 inches) of extra foil on the length and width.
Place the pats of butter, lemon slices, fresh herbs, and garlic in the middle of the paper. Lay the fish on top, skin side up. Sprinkle the reserved spice blend on the top of the skin. Fold the fish up like a package and place on a baking sheet, seam side up. Bake until the fish is pale pink and flakes easily with a fork, 15-20 minutes.
Open the paper with the skin still facing up. Carefully slide the paper from under the fish to remove it. Put the fish under the oven broiler on high for 2-3 minutes, just to get that skin really nice and crispy. To serve, place a long platter over the fish, flip it, and serve.
