Lemon-Herb Roast Salmon

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

1½ pounds wild salmon

½ teaspoon kosher salt

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

¼ to ½ cup minced herbs (cilantro, dill or fresh thyme leaves)

1 to 2 lemons (thinly sliced)

Instructions

Preheat oven to 425˚ and position a rack to the top spot. Liberally mist a baking sheet with oil spray. Place salmon skin side down (if skin is intact), mist the top of the fish with olive oil spray or brush on 1 tablespoon olive oil, and sprinkle the salt, garlic powder, and pepper evenly over the top.

Then, liberally pack the herbs of choice (cilantro, thyme or dill) generously over the entire fish and place the lemon slices evenly over the top. Roast in the oven on the top rack for about 10 to 15 minutes.

Set oven to broil and finish under the broiler for a few minutes to crisp the tops and brown the lemon slices, if you’d like them more well done. (A general rule: Cook for about 4 minutes per ½-inch thickness of salmon, or until the internal temperatures reaches 125˚ to 130˚ for medium. Add a few more minutes if you prefer it well done; subtract a few minutes if you want it medium rare.)

Alternatively, you can grill salmon. Make sure fish is at room temperature. Place salmon on a pre-heated indoor or outdoor grill, skin side down. Mist the top of the fish with olive oil spray or brush on 1 tablespoon olive oil. Sprinkle the salt, garlic powder, and pepper evenly over the top.

Then, liberally pack the herbs of choice (cilantro, thyme or dill) generously over the entire fish and place the lemon slices evenly over the top. Cook for 5 to 8 minutes, depending on the thickness.

Use a wide spatula to carefully flip to the other side and cook for another 4 to 5 minutes, or until it reaches your preferred level of doneness. (Note: Salmon should release easily from the grill; if it doesn’t, wait another 1 minute or 2 before flipping.)

Keep in mind most salmon filets take just about 12 minutes to cook through, so pay close attention to avoid overcooking.

Nutrition

• Calories: 250 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 8 g
• Cholestérol: 75 mg
• Sodium: 320 mg
• Glucides Totaux: 1 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 37 g