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Photo: Photographer: Greg DuPree, Food Stylist: Martgaret Dickey, Prop Stylist: Kay Clarke
Active Time:10 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:30 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundsalmon fillet½teaspoonsmoked paprika⅛teaspoonsalt plus 1/2 teaspoon, divided⅛teaspoonground pepper1tablespoonextra-virgin olive oil plus 3/4 cup, divided1smallshallot, chopped6clovesgarlic, chopped½cupfresh cilantro¼cupfresh dill¼cupfresh flat-leaf parsley2tablespoonsfresh oregano1teaspoonfinely grated lemon zest1tablespoonlemon juice
Cook Mode(Keep screen awake)
Ingredients
1poundsalmon fillet
½teaspoonsmoked paprika
⅛teaspoonsalt plus 1/2 teaspoon, divided
⅛teaspoonground pepper
1tablespoonextra-virgin olive oil plus 3/4 cup, divided
1smallshallot, chopped
6clovesgarlic, chopped
½cupfresh cilantro
¼cupfresh dill
¼cupfresh flat-leaf parsley
2tablespoonsfresh oregano
1teaspoonfinely grated lemon zest
1tablespoonlemon juice
DirectionsPreheat oven to 300°F.Place salmon (skin-side down if using skin-on) on a large rimmed baking sheet. Sprinkle with paprika, 1/8 teaspoon salt and pepper and drizzle with 1 tablespoon oil. Bake until the salmon is just opaque and easily flakes with a fork, about 20 minutes.Combine the remaining 3/4 cup oil, shallot, garlic, cilantro, dill, parsley, oregano, lemon zest, lemon juice and the remaining 1/2 teaspoon salt in a blender; blend until smooth. Serve 1/4 cup sauce over the salmon (reserve the remaining sauce for another use).To make aheadRefrigerate sauce (Step 3) in an airtight container for up to 1 week.Originally appeared: EatingWell.com, August 2022
Directions
Preheat oven to 300°F.Place salmon (skin-side down if using skin-on) on a large rimmed baking sheet. Sprinkle with paprika, 1/8 teaspoon salt and pepper and drizzle with 1 tablespoon oil. Bake until the salmon is just opaque and easily flakes with a fork, about 20 minutes.Combine the remaining 3/4 cup oil, shallot, garlic, cilantro, dill, parsley, oregano, lemon zest, lemon juice and the remaining 1/2 teaspoon salt in a blender; blend until smooth. Serve 1/4 cup sauce over the salmon (reserve the remaining sauce for another use).To make aheadRefrigerate sauce (Step 3) in an airtight container for up to 1 week.
Preheat oven to 300°F.
Place salmon (skin-side down if using skin-on) on a large rimmed baking sheet. Sprinkle with paprika, 1/8 teaspoon salt and pepper and drizzle with 1 tablespoon oil. Bake until the salmon is just opaque and easily flakes with a fork, about 20 minutes.
Combine the remaining 3/4 cup oil, shallot, garlic, cilantro, dill, parsley, oregano, lemon zest, lemon juice and the remaining 1/2 teaspoon salt in a blender; blend until smooth. Serve 1/4 cup sauce over the salmon (reserve the remaining sauce for another use).
To make ahead
Refrigerate sauce (Step 3) in an airtight container for up to 1 week.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)292Calories21gFat1gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
