Salmon fillet baked with Mediterranean herbs

January 23, 2018

The best recipe to get your kids eat salmon. With respect to the original taste of the fish. Baked within the juices derived from this green Mediterranean blanket. Dill, parsley, estragon, spring onions, lemon juice, olive oil and breadcrumbs to form a nice crust. The glory of simplicity.

Hands on:   5 minutes

Portion:       4-5

 

Ingredients

 

Salmon fillets (1 kg or 2.2 lb)

For the crust:

6 tablespoons dill (finely copped)

6 tablespoons parsley (finely chopped)

1 tablespoon estragon (finely chopped)

1 spring onion (finely chopped)

1 tablespoon olive oil

2 tablespoons wine (white, dry)

½ lemon juice

1 tablespoon breadcrumbs

salt

How to do it

  1. Preheat oven to 180oC (350* F) Fan.

  2. Line a baking pan with some parchment paper.

  3. Place the salmon fillets (skin down).

  4. Mix well the ingredients for the crust. I finely chop them all in my food processor.

  5. Place the mixture evenly on the salmon fillets.

  6. Bake for 15-20 minutes.

Tips

  • Finely chop the greens to make it kid friendly.

  • If you cannot find fresh estragon (out of season), use a dry one (finely grounded - 1 teaspoon).

  • Make a gourmet salmon fillet for you and your husband by adding in the crust mixture some green pepper. My kids don’t like this addition….yet.

  • Serve with rice or add to your baking pan (together with the salmon) some medium size potatoes (each potato chopped in 5-6 pieces).

  • Bake every fish fillet you like by adding this green Mediterranean crust .

 

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