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- 1 pound skinless salmon fillet, cut into 4 portions
- 1 lemon
- 1 tablespoon snipped fresh dillweed
- 1 tablespoon snipped fresh tarragon or lemon thyme
- 1 tablespoon snipped fresh Italian (flat-leaf) parsley or bias-sliced chives
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons butter, softened
- Lemon peel and fresh herbs (optional)
1. Preheat oven to 350 degrees F. Rinse fish; pat dry. Shred 1 teaspoon of peel from lemon; set aside. Cut lemon in half; juice half the lemon. In a small bowl combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly on the salmon.
2. Heat a 12-inch nonstick oven-going skillet over medium heat. Add salmon, herb side down. Cook for 3 minutes or until golden brown. Turn salmon; pour lemon juice over salmon. Place pan in oven and bake for 3 to 7 minutes or until salmon flakes easily when tested with a fork.
3. Transfer salmon to serving plates; drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs.
- Servings Per Recipe 4,
- cal. (kcal) 294,
- Fat, total (g) 21,
- chol. (mg) 78,
- sat. fat (g) 7,
- carb. (g) 3,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 5,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 24,
- vit. A (IU) 389,
- vit. C (mg) 28,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 401,
- Potassium (mg) 467,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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