Anyway, as it's been a bit cool and rainy since then, the herbs I planted haven't grown much. The container is right by the front door, though, so I see them as I pass to and fro and I itch to use them ... and, well, what harm could a little bit taken here and there do?
Since I already had a salmon fillet in the refrigerator, I decided to roast it with a little of the fresh rosemary and thyme. I could just as easily have used fresh tarragon and lemon zest or fresh marjoram and dijon, but rosemary and thyme is a such a classic combination. It's fabulous with salmon, of course, but I’ve also used it with whitefish like cod and haddock.
This recipe makes two generous servings, but can easily serve three or four by scaling down the portion size. We were rather hungry after gardening so I cut the salmon fillet into larger portions than I usually would. Leftover salmon, should there be any, is very nice cold, on a bed of salad greens.
Simple Herb-Roasted SalmonYield: 2
- 2 8-oz portions boned salmon fillet
- 2 garlic cloves, minced
- 2 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- ½ Tbsp olive oil
- ¼ tsp black pepper
- ⅛ tsp salt
- Preheat oven to 400°F.
- Brush a pie plate or baking dish with olive oil.
- Pat the salmon dry with a paper towel and place on the pie plate. If your salmon portions have a thin end, fold that under for more even cooking.
- Top with ingredients.
- Bake salmon, uncovered, for 15 minutes or until fish flakes easily and has reached 145°F.