Every now and again you stumble across a gem of a dish that tastes astonishingly good with absolutely minimal effort!
My sister and brother-in-law introduced me to this dish a few years ago. It is one of their go to recipes at dinner parties. The best thing about it is that it can be adapted to suit the number of people you are feeding. You’re cooking dinner for you and your partner? Then make it with two fillets. You’re serving a table of 10? Then buy a whole fish and have it filleted in two large portions by your fishmonger!
Either way, all you need is a few handfuls of fresh herbs, some chilli, and a lemon to turn it into something wonderful.
Many of us are always on the hunt for a great healthy and quick mid week meal option that we can also convert into something suitable for weekend entertaining. I don’t have many of those dishes in my repertoire as it often rare to find a recipe like that – but this one will fit the bill.
If you are a lover of fish, do yourself a favour and try this recipe out. The resulting fish is moist, fragrant and absolutely morish!
Herb Baked Salmon
Serves two
2 Salmon fillets, boneless and with skin on
Small handful mint, finely chopped
Small handful continental parsley, finely chopped
Small handful coriander, finely chopped
Small handful basil, finely chopped
1/2 red chilli, finely chopped
1 lemon
Salt and pepper
Preheat oven to 200˚ Celsius.
In a small bowl mix mint, parsley, coriander, basil and chilli until combined.
Take one of the salmon fillets and place it skin side down (it is important that you keep the skin on the salmon for cooking or the fish will dry out). Top with herb and chilli mixture and then add salt and pepper to taste. Place the second salmon fillet skin side up on top of the first and tie together with kitchen string.
Line a baking dish with baking paper and place on the baking paper three slices of lemon. Place the fish in the baking dish making sure it sits on top of the lemon slices. Top the fish with two additional lemon slices and add a squeeze of lemon over the top.Place in the oven and bake for about 40 – 50 minutes until the salmon is cooked (depending on the size of your fillets – because they are on top of each other they take longer to bake through the centre).
Once cooked, remove from oven and cut off the kitchen string. Now, I am a lover of salmon skin so I would always leave it on but if you don’t like eating the skin, remove it now and serve with vegetables or a salad (I served mine with garlic and olive oil green beans and roasted vine ripened baby tomatoes).
Yum! I am a fish lover (especially Salmon) and herb lover. this dish is elegant yet really simple – love it!
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This looks simple, healthy, and delicious! Love salmon. Beautiful photos.
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This dish looks fabulous – so simple and so tasty!
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Seriously stunning photos. I tried to photograph something similar a few months ago and it so flat! Looks yum
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Wow, really nice and easy recipe! A great way to cook salmon – definitely something I'll be trying. Love the photos, too. Really good stuff – thanks.
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Your salmon looks so delicious, thanks for the recipe!
After two and a half weeks of holiday indulgences its back to a healthy reality for us for a few months again. We eat salmon several times week… always nice to have another idea to add to the repertoire. PS when are you coming over again?
Woah, excellent quality salmon right there. A perfect orange and your amazing pictures make it pop. So fresh and simple indeed!
Love the simplicity of this dish. Easy to prepare and pop in the oven. The abundance of herbs would make it sing.
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Made this last night – it was fabulous! Thanks for the recipe (and for introducing me to the word "morish"!)
So glad to hear you enjoyed it! Such a great dish. Morish is one of my favourite words!
Actually, I'm coming over from 8 – 12 May – would LOVE a catch up xx
Such a delicious and healthy weeknight dinner. I have all these herbs growing out the back so I have no excuse not to make this for dinner this week. Love it!
How cool! Simple and tasty. Bookmarked!
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