Author Notes
Both herbs and citrus are, of course, a nice accompaniment to fish. I added a little brown sugar and coriander to round out the flavor, then mixed it all with olive oil and rubbed it gently onto the fish. The fish went in the oven while I opened up a bottle of white wine, and when they came out 13 minutes later, they looked perfect. A nice green and flavorful topping on the flaky pink fish with minimal effort. Weeknight dinner, anyone? —Vicky | Things I Made Today
Ingredients
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1 teaspoon
brown sugar
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1 teaspoon
lemon zest
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1 teaspoon
orange zest
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2 tablespoons
parsley, finely chopped
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1 teaspoon
coriander, ground
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1 teaspoon
fresh thyme, finely chopped
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1/2 teaspoon
freshly ground black pepper
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1 teaspoon
Kosher salt
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3 tablespoons
olive oil
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1 pound
wild caught salmon fillets
Directions
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Preheat oven to 450F.
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In a small bowl, combine brown sugar, lemon zest, orange zest, parsley, coriander, thyme, pepper, salt, and olive oil. Mix well.
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Place salmon on baking sheet and pat dry. Gently rub herb and citrus mixture into fish, spreading evenly.
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Bake for 13-15 minutes, until fish is flaky. Remove from oven and serve immediately.
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