Herb Baked Salmon

So I am going to be honest...I am terrible at cooking fish! Could it be that I grew up in Oklahoma eating beef, chicken, and pork my whole life? Oh wait I ate fish too, if you want to count the fried catfish my dad cooked for us after we went noodling in the river! LOL - yes this is all true...me in a muddy river digging around for catfish! (: Okay, okay back to cooking...

I am a dietitian, I know that fish is great for me and I really want to like it but I just DON'T! So I went out on a limb this weekend and decided to make some Salmon that I bought from the farmer's market. My mother-in-law was visiting and LOVES seafood! I prayed that I wasn't going to completely screw it up AND I did not! It was fabulous! Finally! I am pretty sure I've cracked the code on baking good Salmon.  My thoughts: Bake at high temp for short time, fresh herbs are best, the thicker the filet the better, kosher salt is a must, and top it off with some fresh squeezed lemon juice. Try it! I know you will love it...especially if I did!

Herb Baked Salmon


4 generous size filets of Salmon
Olive oil
Kosher salt
Cracked black pepper
Fresh Rosemary, roughly chopped
Fresh Italian flat leaf Parsley, roughly chopped
1 lemon for serving, cut in wedges

Preheat oven to 450 degrees. Place Salmon filets on a sheet pan lined with parchment paper. Brush Salmon filets with olive oil and season with salt, black pepper, and fresh herbs to your liking. Bake Salmon for 12-15 minutes until fish is firm and flakes with fork.  Serve with a squeeze of fresh lemon. Enjoy!

I served the Salmon with wild rice (just a box - yes, I do use convenience items some times) and Barefoot Contessa's French String Beans. The green beans were amazing. The girls LOVED them! Follow the link below for her recipe.

http://www.foodnetwork.com/recipes/ina-garten/french-string-beans-recipe2/index.html