When it comes to dinner, I am always after simple, tasty recipes that are low on stress but big on flavour. Today’s recipe, Garlic and Herb Roast Salmon delivers on all of these, and as a bonus, it’s super healthy too. I was introduced to this recipe by my good friend Georgie, and I know you are going to love it as much as I do.
Dinner in a flash
I’m usually up bright and early during the work week. After a long day I’m often feeling more enthusiastic about the idea of putting my feet up with a glass of wine and a book, than I am about spending hours in the kitchen (you know the feeling, right?)
When you’re exhausted, it’s always wise to have a few recipes up your sleeve that take very little in the way of preparation, but look and taste good enough to serve at a fancy dinner party. Salmon is a great contender here, as it cooks super quickly, so you can spend less time cooking and more time relaxing.
OK, you’ve convinced me! So what is Garlic and Herb Roast Salmon all about?
This recipe couldn’t be simpler. All you need to do is get the oven nice and hot, chop up some fragrant herbs and garlic and stir them through some softened butter, and then spread it over some fresh salmon fillets. Less than 15 minutes in the oven and dinner is served!
Is it better to roast or fry salmon?
I am all about cooking fish in the oven. Firstly, this method keeps the fish nice and moist and deliciously flaky. Secondly, no smell of fried fish lingering in the air for days. Win-win.
What should I serve with Garlic and Herb Roast Salmon?
Depending on time and how much energy I have, I like to serve salmon with roast potatoes and some sort of greens. Asparagus when it is in season, but beans or even a green salad are all perfectly good. If timing is tight and you don’t fancy dealing with potatoes, a good quality loaf of bread will be just as good.
Scale up or down as needed
The great thing about a meal like this, is that you can scale up and down depending on how many mouths there are to feed. You want around 150g / 5 oz. of salmon per person for a lighter meal. For a dinner party or special occasion, a whole side of salmon is an absolute showstopper.
Looking for more quick and easy dinner ideas?
FREQUENTLY ASKED QUESTIONS
Can I make Garlic and Herb Roast Salmon in advance?
You can make the garlic herb butter up to a week in advance. That means it is ready to go when you want to cook the salmon – trust me, it’s super fast!
Can I use different herbs to make Garlic and Herb Roast Salmon?
Of course! Use what you have! You could send this salmon on a trip to Asia by using coriander / cilantro and a bit of ginger and chilli for example.
Can I eat salmon skin?
Salmon skin is perfectly edible, so it’s down to personal preference. I find fish skin tastiest when it has been fried.
How do I know the salmon is cooked?
Testing the salmon by gently flaking a piece (yours) with a fork is a great indicator, the flesh should easily flake away from the skin. Cooked salmon will change from darker orange to a pale orange-pink when cooked. If you fancy using a thermometer, salmon is cooked through at 62°C / 145°F, though take it out of the oven just before this as it will continue cooking as it cools.
Try to source the freshest salmon you can, with the skin on. The oily skin helps keep the salmon juicy and delicious.
Salmon is a great source of healthy omega-3 oils, vitamin b-12 as well a selenium, zin and potassium. a true superfood.
We’ve all been there, you get home, ready to cook and realise you forgot to take the salmon out of the freezer. Don’t worry, all is not lost.
While the best way of defrosting salmon is to leave it in the fridge overnight to slowly defrost, if you need to defrost frozen salmon quickly, the best method is using cold water. Put the salmon is a zip-loc bag and put it into a bowl of cool water, changing the water after 15 minutes.
- 4 x 150g (5 oz.) fresh salmon fillets, skin on
- small bunch of fresh dill
- small bunch of fresh parsley
- 2 small cloves of garlic
- 1 Tbsp capers
- 2 Tbsp butter, very soft
- sea salt and black pepper
- to serve: lemon slices
- optional side: Potatoes
- 800g (1.75 lb.)potatoes, cubed
- 2 Tbsp olive oil
- 1 tsp dried oregano
- PREPARE: Heat the oven to 200°C / 400°F / Gas 6 and line an oven tray with baking paper.
- IF BAKING POTATOES: Line an ovenproof dish with baking paper, add the coded potatoes, toss with olive oil and oregano and season well with salt and pepper. Cook for 45-50 minutes, turning once or twice until tender.
- SEASON THE SALMON: Place the salmon pieces skin side down on the baking paper, pat dry with a paper towel, then season well with sea salt and black pepper.
- CHOP THE HERBS: Finely dice the herbs, garlic and capers. Use a fork to stir the herb mixture into the very soft butter until well combined. If the butter is not soft enough, melt it in a pan or the microwave first.
- COAT THE SALMON: Just before the potatoes have finished cooking, (test them with a fork) spoon the herb butter evenly over the salmon fillets.
- COOK THE SALMON: Roast in the preheated oven for 12-14 minutes until aromatic and cooked through. The flesh should flake easily when tested with a fork. Don’t overcook the salmon or it will be dry!
- SERVE: Serve with roast potatoes, a squeeze of lemon and a green salad.
WINE RECOMMENDATION: A very chilled white wine in a lighter style such as Pinot Gris / Pinot Grigio is ideal for serving with salmon.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1 fillet
Amount Per Serving: Calories: 625Total Fat: 41gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 158mgSodium: 317mgCarbohydrates: 11gFiber: 2gSugar: 1gProtein: 52g
Nutrition information is calculated automatically and isn’t always accurate.