Dinner Party Series – Part 3: Herb Basted Salmon

Dinner Party Series – Part 3: Herb Basted Salmon requires around 50 minutes from start to finish. This recipe serves 4. Watching your figure? This gluten free, primal, fodmap friendly, and pescatarian recipe has 214 calories, 10g of protein, and 19g of fat per serving. For $1.37 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 3856 people have made this recipe and would make it again. This recipe from A Family Feast requires lemon zest, salmon fillet, unsalted butter, and fresh parsley. With a spoonacular score of 59%, this dish is solid. Dinner Party Series – Part 2: Roasted Root Vegetables, Dinner Party Series – Part 4: Almond Orange Cake, and Dinner Party Series – Part 1: Tuscan Kale Salad with Oranges, Currants and Feta are very similar to this recipe.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 20 minutes

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Ingredients:

1 ounce raw (unroasted) almonds

2 tablespoons extra virgin olive oil

2 tablespoon chopped fresh basil

2 tablespoon chopped fresh parsley

1 teaspoon lemon zest

1 medium salmon fillet (about one and one half to two pounds)

2 tablespoons melted unsalted butter

Equipment:

food processor

bowl

oven

frying pan

baking pan

Cooking instruction summary:

Preheat oven to 325 degrees.Lay almonds on a sheet pan and roast for 10-15 minutes until toasted. Cool and pulse in a food processor until finely chopped but not ground. Raise oven temperature to 450 degrees.In a small bowl, mix parsley, basil, butter, oil, zest and almonds to form a paste.Place salmon in a parchment lined sheet pan, or in a baking dish sprayed with non-stick cooking spray, and slather the herb mixture all over the top of the salmon. Bake uncovered for 10 minutes per inch of thickness. (Ours was 1½ inches thick and baking for 15 minutes was the perfect amount of time).Note: Increase all other ingredients if you buy a larger filet. The finished filet should be covered completely in a thin layer of the basting mixture before you bake it.

 

Step by step:


1. Preheat oven to 325 degrees.Lay almonds on a sheet pan and roast for 10-15 minutes until toasted. Cool and pulse in a food processor until finely chopped but not ground. Raise oven temperature to 450 degrees.In a small bowl, mix parsley, basil, butter, oil, zest and almonds to form a paste.

2. Place salmon in a parchment lined sheet pan, or in a baking dish sprayed with non-stick cooking spray, and slather the herb mixture all over the top of the salmon.

3. Bake uncovered for 10 minutes per inch of thickness. (Ours was 1½ inches thick and baking for 15 minutes was the perfect amount of time).Note: Increase all other ingredients if you buy a larger filet. The finished filet should be covered completely in a thin layer of the basting mixture before you bake it.


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