Roasted Salmon
.
Yield
2 servingsPrep
5 minCook
25 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
salmon
with skin |
|
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
chives
chopped |
|
| 1 | tablespoon |
tarragon leaves
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
salmon
with skin |
|
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
chives
chopped |
|
| 15 | ml |
tarragon leaves
optional |
|
Directions
Preheat over to 425℉ (220℃). Line a baking sheet with foil.
Rub salmon all over with 2 teaspoons oil.
Roast skin side down on foil-lined baking sheet until fish is cooked through, about 12 minutes.
(Check if fish flakes easily with fork after it bakes 10 minutes. Continue baking only if it doesn't.)
Using a metal spatula, lift salmon off skin and place salmon on serving plate.
Discard skin.
Sprinkle salmon with herbs and serve.
