Herb Roasted Salmon

Herb Salmon
Serves 4

This is a 2019 spin on the favorite from my 2015 book, Lemon & Salt: A Modern Girl’s Guide to Culinary Revelry.

1 – 1 ½ lb. salmon
½ bunch cilantro
½ bunch parsley
1 jalapeno, sliced
1 shallot
2-3 cloves garlic
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon salt, plus more for fish
Celery leaves, optional garnish

Preheat oven to 425° F. Lay salmon on a parchment lined sheet tray and sprinkle with salt. In a food processor combine all ingredients and pulse until smooth. Or chop by hand. Slather on fish and bake for 10-12 minutes until opaque and cooked through.

---

Used in this recipe // click to purchase.

Paesano Extra Virgin Olive Oil // $22

One of my favorite olive oil. From Sicily and pretty much available everywhere. It’s worth the extra $10 but if that seems outrageous simply use this sparingly to garnish salads or dip in bread. Noteworthy… olive oil only lasts a year so don’t let it sit too long or it will develop a bitter taste.

Harshman Medina Top // $179

Again, Tuckernuck, my favorite. I love a flouncy black top that is breathable for the kitchen but chic enough for the table.

Parchment Paper // $50

You’ll never buy parchment in the roll again. Talk about a nightmare… do as a restaurant would and unbox this and lay flat on a sheet tray. I put mine above my fridge (no one can see) and then pull out before you do anything on a sheet tray. You’ll never not use again. P.S. This lasts forever so don’t fret, I know $50 seems like a lot!