We should eat more fish. I say it all the time and have yet to really take my own advice. When we do have fish, we often have salmon. There are a lot of great ways to prepare salmon, but several end up making our kitchen smell like fish well into the night. This recipe produces a tender piece of delicious salmon, without the lasting dinner smells. It’s also very adaptable – you could use halibut or cod instead, and as much or as little citrus as you have on hand.
Lindsay
- 1 – 1 1/2 pounds skinless salmon fillet
- Kosher salt and black pepper
- 2 lemons, thinly sliced
- 1 tablespoons lemon juice
- 1 orange, thinly sliced
- 6 sprigs thyme, rosemary or oregano
- 1/4 cup olive oil
Preheat oven to 300°F.
Season salmon liberally with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and herbs.
Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through – about 25-35 minutes, depending on the thickness of the fillet.
Spencer Family Cookbook 