Difficulty: Easy - for beginners
Serves: 4 Servings
1 pound skinless salmon fillet, cut into 4 portions
1 tablespoon snipped fresh dillweed
1 tablespoon snipped fresh tarragon or lemon thyme
1 tablespoon snipped fresh Italian (flat-leaf) parsley or bias-sliced chives
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons 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. Cut lemon in half; 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 for 3 minutes or until golden brown. Turn salmon; pour lemon juice over salmon. Place pan in oven and bake for 3 to 7 minutes or until salmon flakes easily when tested with a fork.
3. Transfer salmon to serving plates; drizzle with pan juices. Top with additional shredded lemon peel and snipped fresh herbs.