Lemon Herb Roasted Salmon – Julie Bonner
1 spray cooking spray
1 1/2 pound fish, salmon, pink, raw, four 6 oz. pieces about 1 inch thick each (also known as humpback salmon)
1/8 tsp. salt, or to taste
1/8 tsp. pepper, black, coarsely ground, or taste
4 T. fresh lemon juice
1 1/2 T. white sugar
1 T. fresh parsley, chopped
1 T. fresh Thyme, chopped
1 tsp. lemon zest, finely grated
1 tsp. minced garlic
1 tsp. oregano, fresh
1. Preheat oven to 400. Coat a small, shallow baking dish with cooking spray.
2. Season both sides of salmon with salt and pepper; place salmon in prepared baking dish and drizzle with 2 T of lemon juice.
3. In a small bowl, whisk together remaining 2 T of lemon juice, sugar, parsley, thyme, lemon zest, garlic and oregano; whisk until sugar dissolves and set aside.
4. Roast salmon until almost done, about 13 minutes; remove from oven and top with lemon-0herb mixture. Return to oven and roast until salmon is fork-tender, about 2 minutes more. Garnish with fresh chopped herbs and grated zest, if desired. Yields about 4 to 5 ounces of salmon per serving.