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Herbed Salmon

Herbed Salmon

  • 1 lb. skinless salmon fillet, cut into 4 portions
  • 1 lemon
  • 1 Tbsp. snipped fresh dillweed
  • 1 Tbsp. snipped fresh tarragon or lemon thyme
  • 1 Tbsp. snipped fresh Italian (flat-leaf) parsley or bias-sliced chives
  • 1/2 tsp salt
  • 1/2 tsp. ground black pepper
  • 2 Tbsp. butter, softened
  • Lemon peel and fresh herbs (optional)


1. Preheat oven to 350 degrees F. Rinse fish; pat dry. Shred 1 teaspoon of peel from lemon; set aside. Juice half the lemon. In a small bowl combine lemon peel, snipped herbs, salt, pepper, and butter; stir to combine. Spread evenly on the salmon.

2. Heat a 12-inch nonstick oven-going skillet over medium heat. Add salmon, herb side down. Cook 3 minutes or until golden brown. Turn salmon; pour lemon juice over. Place pan in oven and cook 3 to 7 minutes or until salmon flakes easily with a fork.

3. Transfer to serving plates; drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs. Makes 4 servings.

Nutrition Facts
  • Calories294
  • Total Fat (g)21
  • Saturated Fat (g)7,
  • Monounsaturated Fat (g)6,
  • Polyunsaturated Fat (g)5,
  • Cholesterol (mg)78,
  • Sodium (mg)401,
  • Carbohydrate (g)3,
  • Total Sugar (g)1,
  • Fiber (g)1,
  • Protein (g)24,
  • Vitamin C (DV%)47,
  • Calcium (DV%)3,
  • Iron (DV%)4,
  • Percent Daily Values are based on a 2,000 calorie diet

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