Roast Salmon
Prep: 10 min
Cook: 10 min
Total: 20 min
Serves: 4
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Elegant enough for company yet quick enough for a weeknight, these salmon fillets roast in about ten minutes and come out flaky and moist. A simple herb butter of tarragon, fennel seed, and lemon melts over the top just before serving, adding brightness and a gentle anise note. It's a fresh, light main that makes healthy eating feel like a treat.
Ingredients
Ingredients
- 4 - Salmon Fillets
- 1/8 Tsp Black Pepper
- 1/8 Tsp Salt
- 2 Tbsp Margarine
- 2 Tsp Tarragon Dried
- 1/2 Tsp Fennel Seed
- 1 Tsp Lemon Juice
Directions
Directions
- Preheat oven to 425 F (220 C).
- Lightly spray an 11" x 7" (28 cm x 17 cm) baking dish with a non-stick cooking spray.
- Place salmon fillets in baking dish and season lightly with salt and black pepper.
- Bake until fish flakes easily (about 10 minutes per 1" or 2.5 cm thickness of fish fillet) and internal temperature reaches 160 F (70 C)
- Meanwhile, in a small bowl, mix together margarine, tarragon, fennel seed and lemon juice.
- Spread over salmon and serve at once.
Nutrition
Per serving · 4 servingsCalories
290
Fat
20 g
Saturated fat
4 g
Carbohydrates
1 g
Sugar
0 g
Fiber
0 g
Protein
26 g
Sodium
200 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 - Salmon Fillets
- 1/8 Tsp Black Pepper
- 1/8 Tsp Salt
- 2 Tbsp Margarine
- 2 Tsp Tarragon Dried
- 1/2 Tsp Fennel Seed
- 1 Tsp Lemon Juice
