Wild Salmon Roasted in Olive Oil and Herbs with Tomatillo, Black Bean, Avocado Salsa
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Category
Main Dish
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Cusine
Mexican
What do you need?
How to make?
Ingredients
2 pieces skin-on wild salmon
2 T olive oil
chopped fresh herbs or dried herbs of your choice, enough to cover salmon (Recipe suggested fresh chervil, parsley, or dill but said basil or thyme could be substituted. I used Claudia’s Fantastic Fish Blend which is a dried blend of lemon
salt and fresh ground black pepper to taste
Directions
Remove salmon pieces from refrigerator and let come to room temperature. Turn on oven to 450F and coat the roasting pan with olive oil and place it in the oven. While it heats, rub the fleshy side of the salmon with herbs , and let sit at room temperature. When oil in the pan is sizzling remove pan and place salmon on it, skin side up. Put pan back in the oven and roast 4-5 minutes, or until skin lifts off easily. Pull off skin carefully, and season skin side of fish with salt and pepper. Turn salmon over with herb side up and roast about 3 more minutes, or until it’s as done as you like it. Serve hot, with Tomatillo and Black Bean Salsa if desired.