Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
- 1 salmon filet - about a pound
- 2 - 4 T fresh herbs, chopped (thyme or dill is nice, but anything you like is probably good)
- 1/2 teaspoon pepper
- 1/2 teasoon salt (a bit more if kosher, or if fish is skinned)
- 1 teaspoon oil, if that - you just need a very thin film
1. Heat the oven to 200 F. (not a typo)
2. Chop up the herb, and mix it with the salt and pepper. I happen to have lemon thyme in my garden, and it is my favorite for fish, but regular thyme or any herb you like works fine -- even parsley. If you want to use more, that's fine, and sometimes I mix in a a tablespoon or so of sesame seeds.
2. Smear the oil on an oven-proof serving platter, and put the fish on top. If the filet is skinned, put some salt and pepper on both sides, otherwise just put the fish skin side down and season the top. I usually run my oily hand from the platter-smearing over the fish so the seasoning will stick a bit better.
3. Bake for about 40 to 45 minutes, until salmon flakes. You won't believe how good it is. I usually serve it with a sort of homemade tartar sauce mixing mayonnaise, lemon zest and juice, some of the same herb I used on the fish, capers, and a very small amount of hot sauce. I do it to taste, but I'll figure out a recipe soon and link it.
Nutritional Information: Figuring three servings per pound, each has zero carbs, 30 grams of protein, and 230 calories.