Wednesday, June 20, 2012

Lemon and herb-baked salmon

lemon-herb salmon with sauteed cauliflower & zucchini
Though the Mister loves his meat like a man's man, I prefer fish for protein. Good thing we're both suckers for salmon. Particularly when it's baked with loads of lemon and herbs so it's flaky fresh because the zesty herbs and lemony goodness melt in your mouth with every bite. We eat a lot of sauteed veggies around here to complement our entrees because it's quick and easy for me to throw together while the main dish is cooking. I customarily eat veggies sauteed plain with garlic and pepper, but the Mister fancies fresh Parmesan on them for a pop of flavor. So now we have our go-to fish and veggie dish that pleases both of our palettes.lemon-herb baked salmon
Lemon and Herb Baked Salmon
4 fresh salmon fillets
2 tsp extra virgin olive oil
Garlic salt
Freshly ground pepper
2 tbsp extra virgin olive oil
2 tsp garlic, minced
2 tbsp fresh lemon juice
1 tbsp fresh oregano (or 1 tsp dried oregano)
1 tbsp fresh thyme (or 1 tsp dried thyme)

1.  Preheat oven to 400 degrees. Sprinkle salmon fillets with 2 tsp extra virgin olive oil, garlic salt, freshly ground pepper, and paprika.
2. In a small bowl, combine 2 tbsp extra virgin olive oil, garlic, lemon juice, oregano, and thyme. Stir to blend.
3. Place each salmon fillet on a piece of foil large enough to wrap around fillet completely. Spoon lemon & herb mixture onto each fillet before sealing it closed completely with foil. Place foil-wrapped salmon fillet packages on a baking sheet. Bake until salmon is just cooked through, about 20 minutes. Serve immediately with sauteed veggies per below.
sauteed cauliflower and zucchini with parmesan Sauteed Cauliflower and Zucchini with Parmesan
1 head of cauliflower, cut into florets
2 round zucchini, cut into 1/3" slices
2 tbsp garlic
Garlic salt
3 tbsp water
Freshly ground pepper
Fresh Parmesan cheese, grated
Fresh basil chiffonade

1. Prepare zucchini according to recipe here. Set aside.
2. In a large skillet over medium heat, brown garlic in extra virgin olive oil. Add cauliflower florets and saute for about 2 minutes.
3. Add 3 tbsp water and cover skillet, letting cauliflower steam for about 2 minutes. Remove cover and season with garlic salt and pepper. Change stove setting to medium-high heat, and continue cooking cauliflower until water disappears completely and florets brown nicely, similar to grill marks, about 2 minutes.
4. Remove from stove and serve with zucchini. Top sauteed cauliflower and zucchini with fresh Parmesan and basil chiffonade. Serve immediately with lemon and herb baked salmon per recipe above.


  1. I'd like to try this one. Hope I will like it:) The recipe is easy to follow and won't require a lot of time to cook. Thanks and regards, our custom essay writing service online.


Thank you kindly for taking time to comment. We truly appreciate each and every one!