Wild Salmon Roasted in Olive Oil and Herbs with Tomatillo, Black Bean, Avocado Salsa
After I took these photos (and eaten the salmon!) I realized this was going to be a recipe for wild salmon roasted in olive oil and I should have used less of the Tomatillo Black Bean Salsa so you could see the fish! I do think wild salmon is the perfect fish for this cooking method, since it’s so flavorful. Luckily I have step-by-step photos that show how the salmon looked when it was done, so scroll down for that.
Wild Salmon Roasted in Olive Oil and Herbs
(Makes 2-4 servings, depending on what else you serve with it. Recipe adapted slightly from Mark Bittman’s Salmon Roasted in Butter. Can be served with Tomatillo and Black Bean Salsa if desired.)
2 pieces skin-on wild salmon (about 8 oz. each)
2 T olive oil
chopped fresh herbs or dried herbs of your choice, enough to cover salmon (Recipe suggested fresh chervil, parsley, or dill but said basil or thyme could be substituted. I used Claudia’s Fantastic Fish Blend which is a dried blend of lemon basil, chives, dill, thyme, and celery.)
salt and fresh ground black pepper to taste
When oil in the pan is sizzling (about 5 minutes) remove pan and place salmon on it, skin side up. Put pan back in the oven and roast 4-5 minutes, or until skin lifts off easily. Pull off skin carefully, and season skin side of fish with salt and pepper.
Turn salmon over with herb side up and roast about 3 more minutes, or until it’s as done as you like it. (Total roasting time of about 7 minutes seemed perfect to me.)
Serve hot, with Tomatillo and Black Bean Salsa if desired.
More Delicious Ways to Cook Salmon:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Grilled Salmon with Asian Dipping Sauce
Herb Encrusted Grilled Salmon
Grilled Salmon with Sun-Dried Tomato, Olive, and Caper Relish
Friday Night Grilled Salmon Two Ways
Grilled Salmon with Maple Syrup Glaze
Agave and Lime Salmon from Karina’s Kitchen
Black Pepper Salmon with Spinach from Gluten-Free Mommy
Grilled Salmon with Avocado Salsa from Laylita’s Recipes
Glazed Salmon with Dijon Mustard Sauce from Beyond Salmon
Cilantro Chile Salmon from Daily Unadventures in Cooking
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