experiencelifemag.com Print › | Back › Fine Herb Crusted Salmon Makes four servings Presented by Conscious Cuisine July-August 2008 Fine Herb Mix (makes 1/2 cup) 2 tbs. finely chopped fresh parsley 2 tbs. finely chopped fresh tarragon 2 tbs. finely chopped fresh chives 2 tbs. finely chopped fresh chervil For the Salmon 4 (4 ounce) portions wild salmon Extra-virgin olive oil in spray bottle 3 tbs. chopped fine herb mix (see recipe above) 1/2 tsp. sea salt 1/4 tsp. freshly ground black pepper 1 tsp. extra-virgin olive oil For the herbs: Combine fresh herbs in small bowl. Store in airtight container in refrigerator for up to two days. For the salmon: Preheat oven to 350 degrees F. Lightly spray the salmon with olive oil on each side. Sprinkle the fresh chopped herbs on each side of the fillets; press them on with your hand. Heat an ovenproof nonstick skillet with 1 teaspoon olive oil over medium-high heat. Add the salmon and sear for one minute until brown. Turn over and place in the 350-degree oven and cook another five minutes to medium. Heat in oven additional minutes if you prefer your salmon medium-well to cooked throughout.  Per one salmon filet: Calories 180; Protein 23 g; Total Fat 9 g; Saturated Fat 1.5 g; Carbohydrates 0 g; Dietary Fiber 0 g; Cholesterol 60 mg; Sodium 340 mg

Fine Herb Crusted Salmon

Makes four servings

Fine Herb Mix (makes 1/2 cup)

• 2 tbs. finely chopped fresh parsley
• 2 tbs. finely chopped fresh tarragon
• 2 tbs. finely chopped fresh chives
• 2 tbs. finely chopped fresh chervil

For the Salmon

• 4 (4 ounce) portions wild salmon
• Extra-virgin olive oil in spray bottle
• 3 tbs. chopped fine herb mix (see recipe above)
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. extra-virgin olive oil

For the herbs: Combine fresh herbs in small bowl. Store in airtight container in refrigerator for up to two days.

For the salmon: Preheat oven to 350 degrees F. Lightly spray the salmon with olive oil on each side. Sprinkle the fresh chopped herbs on each side of the fillets; press them on with your hand.

Heat an ovenproof nonstick skillet with 1 teaspoon olive oil over medium-high heat. Add the salmon and sear for one minute until brown. Turn over and place in the 350-degree oven and cook another five minutes to medium. Heat in oven additional minutes if you prefer your salmon medium-well to cooked throughout. 

Per one salmon filet:
Calories 180; Protein 23 g; Total Fat 9 g; Saturated Fat 1.5 g; Carbohydrates 0 g; Dietary Fiber 0 g; Cholesterol 60 mg; Sodium 340 mg

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