Baked Citrus-Herb Salmon

Ask your fishmonger to remove the pin bones from the salmon. This dish is delicious served hot or at room temperature. It will feed a crowd, and you can toss the leftovers with pasta or salad.

Yield: 10 servings (serving size: about 4 ounces salmon)

Ingredients

• Cooking spray
• 1  (3 1/2-pound) salmon fillet
• 1  teaspoon  sea salt
• 1/2  teaspoon  freshly ground black pepper
• 2  tablespoons  grated lemon rind
• 1  tablespoon  grated orange rind
• 10  fresh chives
• 4  thyme sprigs
• 4  oregano sprigs
• 4  tarragon sprigs
• 10  (1/8-inch-thick) slices lemon (about 1 lemon)

Preparation

Preheat oven to 450°.

Line a shallow roasting pan with foil; coat foil with cooking spray.

Sprinkle salmon with salt and pepper. Combine rinds; spread over fish. Arrange chives, thyme, oregano, and tarragon horizontally across fish. Arrange lemon slices on top of herbs.

Place fish on prepared pan. Cover with foil; seal. Bake at 450° for 30 minutes or until fish flakes easily when tested with a fork. Serve warm or at room temperature.

Nutritional Information

Calories:

213 (41% from fat)

Fat:

9.8g (sat 2.3g,mono 4.3g,poly 2.3g)

Protein:

28.9g

Carbohydrate:

0.4g

Fiber:

0.2g

Cholesterol:

75mg

Iron:

0.5mg

Sodium:

292mg

Calcium:

17mg