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A moist and flavorful Herb Basted Salmon with fresh herbs, lemon and almonds. Absolutely delicious!
For Day 3 of our Dinner Party Series, we’re sharing this recipe for Herb Basted Salmon. Salmon is one of my favorite fish to eat, and Jack and I typically grill or broil it when we prepare it at home. But I must say, this herb basted salmon was so moist and flavorful, this is about to become our new go-to recipe for preparing salmon!
Our friends Sandi and David prepared this herb basted salmon for us as the main course during a fabulous dinner party we attended at their house last month.
Fresh parsley, basil, butter, olive oil, lemon zest and finely diced, toasted almonds were combined into a simple paste that was spread over the salmon before baking. The salmon was melt-in-your-mouth tender with wonderfully fresh flavors that complemented the salmon so perfectly.
Not only is this recipe delicious, but it’s also very easy to prepare. Whether you are serving it for a family meal or a dinner party, your dinner guests will love it!
Adapted from Cooks.com.
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Dinner Party Series – Part 3: Herb Basted Salmon
Ingredients
- 1 ounce raw (unroasted) almonds
- 2 tablespoon chopped fresh parsley
- 2 tablespoon chopped fresh basil
- 2 tablespoons melted unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 1 medium sized salmon fillet (about one and one half to two pounds)
Instructions
- Preheat oven to 325 degrees.
- Lay almonds on a sheet pan and roast for 10-15 minutes until toasted. Cool and pulse in a food processor until finely chopped but not ground.
- Raise oven temperature to 450 degrees.
- In a small bowl, mix parsley, basil, butter, oil, zest and almonds to form a paste.
- Place salmon in a parchment lined sheet pan, or in a baking dish sprayed with non-stick cooking spray, and slather the herb mixture all over the top of the salmon. Bake uncovered for 10 minutes per inch of thickness. (Ours was 1½ inches thick and baking for 15 minutes was the perfect amount of time).
- Note: Increase all other ingredients if you buy a larger filet. The finished filet should be covered completely in a thin layer of the basting mixture before you bake it.
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Also in our Dinner Party Series:
Part 1: Tuscan Kale with Oranges, Currants and Feta
Part 2: Roasted Root Vegetables
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