Roasted Side of Salmon
You can make this impressive main course in 30 minutes flat.
Number of servings : 10
Prep time: 15 minutes
Cooking time: 12 to 15 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1 whole fillet of salmon (about 5 to 7 pounds)
1/2 cup chopped or whole fresh dill, mint, or basil (do not substitute dried herbs)
2 tablespoons aged balsamic vinegar
- Heat oven to 450°F. Using small pliers or tweezers, remove and discard small bones along length of salmon. You can keep salmon whole or cut into individual pieces for easier serving later.
- Place salmon, skin-side-down, in a large roasting pan. Sprinkle with salt and pepper and roast about 12 to 15 minutes (about 10 minutes per inch measured at thickest part), or until fish reaches an internal temperature of 145°F on an instant-read thermometer. Salmon is done when the flesh flakes easily with a fork. (Use a small knife to check for doneness. When you top salmon with herbs, a small cut won't show.) Do not overcook.
- With 1 or 2 spatulas, gently ease salmon from its skin and slide onto a serving platter. Immediately scatter chopped or whole herbs over salmon and drizzle with vinegar.