Herb-Roasted Salmon
Serving a side of salmon is one of the easiest ways to feed a crowd. For twelve to fourteen people, two sides are necessary, but this recipe is easily halved if you want to make it for a smaller party. It is just as delicious as leftovers the next day for lunch — I like it chilled with a salad.
Herb-Roasted Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 - 14 servings
Ingredients
- 3 cups loosely packed mixed fresh herbs, minced (I like a combination of flat-leaf parsley, thyme, chives, and mint)
- 1/2 cup light brown sugar
- 1/4 cup dijon mustard
- 1 tablespoon kosher salt
- 2 tablespoons freshly ground black pepper
- two 3 to 3 1/2 pound whole sides of salmon with skin (about 1 1/2 inches thick at the thickest part)
- 2 lemons, thinly sliced
Cooking Directions
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the herbs, sugar, mustard, salt, and pepper.
- Place salmon on the baking sheet, skin side down. Spread the herb mixture evenly on each piece of salmon. Top salmon with lemon slices. Bake about 15 to 20 minutes, until the salmon is just opaque in the center. Use the parchment paper to help transfer the sides of salmon to a serving platter.
This recipe is also featured in my cookbook!
