When I'm looking for an easy recipe that is bound to please, I head straight to Mark Bittman's cookbooks for the answer. "The Minimalist," as he's known to his fans, is a genius when it comes to simply prepared food using as few steps and ingredients as possible. This salmon is an old favorite from his repertoire. It's fool proof and elegant, perfect for entertaining or a speedy weeknight meal. Since the fish roasts in the oven, I don't have to worry about oil splattering all over my stove or fishy odors permeating my house.
The bubbly butter and herb medley that the salmon cooks in makes the most luxurious pan sauce to spoon over the top of the fish when ready to serve! Feel free to swap out olive oil for the butter and any combination of herbs you may have growing in your garden or sitting in your fridge- this is one of those very loose recipes that can be adjusted accordingly. And it's easily doubled so perfect for company! If your store carries Verlasso brand salmon, I highly recommend buying it. It's sustainable and mild in flavor. Try this with my warm lentil salad for a classic French bistro meal!
*prep time: 10 min. *cook time: 10 min. *serves 2-3
INGREDIENTS
1 lb center cut salmon filet, skin and pinbones removes
2 tbsp butter
2 tbsp chopped herbs (parsley, dill, basil, thyme, etc.)
salt and pepper
lemon wedges
INSTRUCTIONS
Preheat oven to 475°. Season salmon on both sides with salt and pepper. Place butter and herbs in an oven proof skillet or baking dish. Place the skillet in the oven for 5 minutes to melt butter and start to cook herbs. Remove from oven and place salmon, flesh side down, in the skillet. Return to oven to cook another 4 minutes. Remove from oven, flip salmon over and return to the oven to finish cooking, another 3-5 minutes depending on the thickness of your fish. Take the salmon out of the oven and transfer to a serving platter. Spoon the butter/herb sauce over the fish, cut into portions and serve with lemon wedges.