The great thing about using plenty of herbs in your cooking is that they effectively make up for the absence of table salt, providing an incredible and surprising depth. The herbal gremolata smothered over this fish before cooking combines thyme, rosemary, garlic, and lemon juice, providing robust flavor to the mild, flaky salmon. Serve with white rice.
½ cup loosely packed, finely chopped parsley leaves
Zest and juice of 1 lemon
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 pound skinless salmon fillets
Freshly ground black pepper
1 Preheat the oven to 400°F.
2 In a small bowl, add the parsley, lemon zest, lemon juice, garlic, rosemary, and thyme. Stir to blend.
3 Press the fillets into the herb mixture to coat on one side, and place them herb-side up on a baking sheet. Season with pepper. Cook for 12 minutes, until the fish is just cooked and flakes with a fork.
Substitution tip: This same gremolata tastes great on other types of fish, including white fish as well as other fatty fish. You can also play around with the gremolata, adding other herbs that you have on hand, such as cilantro, mint, or sage.
Per Serving Calories: 170; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 62mg; Carbohydrates: 2g; Fiber: 1g; Protein: 23g; Phosphorus: 236mg; Potassium: 626mg; Sodium: 55mg