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
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
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).