Herb And Citrus Roasted Salmon Food

SIMPLE LEMON-HERB ROASTED SALMON

Steps:

• Position an oven rack in the top of the oven, and preheat to 450 degrees F. Line a rimmed baking sheet with foil, and brush with oil.
• Place the salmon fillets, evenly spaced, in the middle of the prepared baking sheet. Sprinkle the tops with 3/4 teaspoon salt and a few grinds of pepper. Bake until the outside is opaque and slightly firm to the touch and the inside flakes easily (insert a small paring knife between layers to check; the color will vary from bright pink (rare) to pale pink to orange (well-done)), 8 to 12 minutes, depending on the desired doneness.
• Remove the fillets from the oven, top each with a piece of butter and let melt over the top and down the sides. Sprinkle with herbs, lemon juice and salt to taste. Transfer the salmon to serving plates with a spatula. Serve hot or at room temperature.

CITRUS & FRESH HERB ROASTED SALMON

Steps:

• Preheat oven to 300 degrees.
• Dry salmon with a paper town, season both sides with salt and pepper and place on a large baking dish.
• Decorate salmon with citrus slices, onion rings, sliced garlic, herb sprig and half of the fresh herbs. I have way too much fun with this part and hope you do too.
• Drizzle salmon and all the fixings with olive oil. Season with a bit more salt and pepper.
• Bake 25-35 minutes, until salmon is just barely cooking through and turning opaque around the edges. Exact cooking time will depend on the thickness of your cut.
• Transfer salmon to a serving platter (or enjoy straight from baking dish but may want to pour some of the olive oil out if you choose to do so).
• Sprinkle the remaining half of the fresh herbs on top and enjoy.

HERB AND CITRUS ROASTED SALMON

Steps:

• Begin by drying the salmon filets very well with paper towels. This will help the seasoning stick to the fish better.
• Line your baking sheet or cast iron pan with parchment paper and scatter a few lemon or orange slices on the bottom.
• Season salmon generously with salt and pepper and whisk together the olive oil, zest and juice of 1 lemon and white wine and pour about half of it on top of the salmon.
• Toss together all your freshly chopped herbs and scatter them on top of the salmon filets, gently pressing down lightly so the herbs stick to the fish. Then pour the rest of the olive oil mixture on top and around the salmon.
• Bake the citrus herb crusted salmon at 425 degrees Fahrenheit for about 10-12 minutes. Keep an eye on it because thicker salmon may take a bit longer and thinner filets, less time.
• Serve salmon with the poaching sauce and spoon over your favorite side dish.

SLOW-ROASTED CITRUS SALMON WITH HERB SALAD

Steps:

• Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
• Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
• Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

ROASTED SALMON WITH GREEN HERBS

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

CITRUS BAKED SALMON

Steps:

• Preheat the oven to 375 degrees F.
• In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you'll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes.

CITRUSY ROASTED SALMON AND POTATOES

Steps:

• Set a rack in the center of the oven and heat the oven to 425 degrees.
• In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
• Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
• Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

HERB AND CITRUS SALMON POCKETS

Steps:

• Mince a few herb leaves for butter sauce and set aside.
• Cut two deep bias cut slits across the width of each fillet.
• Stuff each slit with a citrus slice and herbs.
• Preheat oven to 425 degrees.
• Combine butter, garlic, citrus zest, juice and minced herbs in a small pan over high heat, and boil for 1 minute.
• Pour the butter sauce over fillets in a baking dish.
• Bake for eight to 12 minutes depending on thickness.

SALMON WITH HERB AND CITRUS ORZO

Steps:

• Heat 1/4 C olive oil over medium high heat. Add red onion and mushrooms; saute 4 minutes. Transfer onion and mushrooms to a small bowl; set aside.
• Add orzo and chicken broth to skillet; bring to boil. Reduce heat to medium-low.
• Cook, covered, until orzo is tender and broth is absorbed, stirring occasionally, about 12-15 minutes.
• Add red onions, mushrooms, dill, lemon zest, and almonds. Season with salt and pepper.
• While the orzo is cooking, heat 3 tbsp olive oil in a large skillet. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side. Remove and keep warm.
• To Serve: Spoon orzo onto plates; top with salmon. Garnish with a dill sprig and a lemon wedge.

CITRUS-ROASTED SALMON WITH HERBS

Steps:

• Combined handful of fresh chives dill, oregano and parsley sprigs, roughly chopped plus more for garnish
• Preheat the oven to 325 degrees F. Line a rimmed baking sheet large enough to hold the salmon with parchment. (The parchment will make it easier to transfer the salmon in one piece from the baking sheet to a serving plate.)
• Drizzle 2 tablespoons of the oil on the parchment. Scatter the onions and toss with oil on the pan. Top with half of the citrus slices.
• Place the salmon skin-side down on the onions and citrus. Using a very sharp knife, slice the salmon crosswise 3 to 5 times into serving portions, leaving about 1/4 inch intact at the bottom attached to the skin. This will make it easier to serve the salmon at the table.
• Arrange the remaining citrus slices around the salmon. Drizzle the remaining 2 tablespoons oil over the citrus and salmon, including in between the scored portions. Season with salt and pepper. Top with the handful of herbs, pressing them into the salmon to coat with a little bit of the oil.
• Roast the salmon until barely cooked through, 20 to 40 minutes, depending on the thickness of the salmon. To check the salmon, poke the center with the tip of a sharp paring knife and twist it. Start checking at 20 minutes, then every few minutes after until the center is just opaque .
• Using the parchment, transfer the salmon, onions, and citrus to a serving platter. Garnish with more fresh herbs.