Salmon is one of my favorite meals, and the herbs here are seared onto the fish in a cast iron pan before baking, so they really seal in the delicate flavors of the rosemary and thyme. I only buy fresh water salmon because farmed salmon (or any type of fish) has so many toxins that it ruins the texture and flavor of the meat. Not to mention the color! When I was avoiding meat (for almost 20 years!) I still ate seafood, and salmon was always my first choice. It is so rich in protein and omega-3 fatty acids, on top of containing a slew of B-vitamins, potassium, and Selenium (which helps protect bone health and decreases thyroid antibodies) to mention a few. Eating salmon is great for weight control as it is filling, nutrient-rich, low in calories, and regulates hormones that make you think you are full! Check this Healthline link to read more about the amazing benefits of eating SALMON! I served this with my favorite Best Roasted Broccoli EVER and and man was this a tasty one.
I used the herbs that have been in my freezer for this one. Little ice cube-sized portions of rosemary and thyme that I froze in olive oil. Perfect for breaking these out to get a solid mass of herbs in the cast iron pan (highly recommended for this), which is where the salmon will lay (skin-side up) when cubes have melted and the olive oil is sizzling. If I could save thyme in a bottle…I mean ice cube tray…
Slap that baby right onto the pan and let it sizzle for 3-4 minutes on medium high heat. You want the herbs to really stick onto the fish, and also get a nice crust on the top part of the salmon.
Transfer the salmon to a small, 6 x 8 inch, glass baking dish, cover with fresh-squeeze lemon juice, and top with chopped garlic. If you are using a bigger piece of salmon, use a 9 x 13 inch baking dish. Now it is ready to bake! Getting closer to eating this!!
Herbed Baked Salmon
- March 17, 2021
- 30 min
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- 1/2 pound fresh salmon
- 2 T fresh rosemary, chopped
- 2 T fresh thyme, chopped
- 2-3 T olive oil
- 2 T fresh squeeze lemon juice
- 1 garlic clove, sliced and chopped
- 1 T Parmesan, finely grated
- Step 1
- Add 2 T olive oil to cast iron pan with rosemary and thyme in center of pan. Heat on medium high heat for 2 minutes or until sizzling.
- Step 2
- Gently place salmon, skin-side up, on top of the herbs and sear for 3-4 minutes depending on how thick your salmon is. You want to sear the herbs onto the salmon.
- Step 3
- Transfer salmon to baking dish, skin-side down, cover with lemon juice and garlic. Bake for 8 minutes.
- Step 4
- Remove from oven, cover with foil for 10 minutes to let the salmon finish cooking, and serve with your favorite vegetable, sprinkling finely grated Parmesan on top.
Song for the Prep: The Diamond Sea by Sonic Youth
Haven’t heard this one in awhile, but it is such a dreamy, floaty song. I think I’ll have to revisit this album. Ah the 90s!! I miss those days. We never knew how easy it was back then did we? Well, listen to The Diamond Sea, eat some Herbed Salmon, and let your mind float back to it. This song is 25 minutes long so you’ve got time haha!