Baked Salmon with Orange and Herbs

Ann Sofia

Barcarolle, Tales of Hoffmann, J. Offenbach.
BAKED SALMON with ORANGE and HERBS                                                                       
This is a favorite, easy recipe for when people are coming, but exactly when depends on traffic, etc. or when going to pick up at the airport, etc., because so much can be prepped ahead and refrigerated to pop in the oven. 
Serves two hearty eaters as listed, so adjust as needed. 
2 6 oz. salmon filets 
1 seedless orange peeled and chopped 
2 plum tomatoes chopped 
1 shallot chopped 
1 tablespoon each of the following fresh herbs, chopped 
 — tarragon, basil, thyme 
1 good glug of olive oil 
sea salt and pepper to your taste 
Directions : 
Preheat oven to 400F 
Combine all ingredients (except the salmon filets) in a bowl. This can be prepared ahead of time and refrigerated. 
Spray individual sheets of aluminum foil for each salmon piece. Put one 6 oz. salmon fillet on each piece of foil and spoon the orange/tomato/herb mix on each. 
Tent the foil as you make packets for each and put them on a baking sheet. 
Bake at 400 for 25—30 minutes 
Serve with green salad and crunchy rolls with butter. Add crisp white wine or prosecco. A favorite ice cream for dessert is perfect.

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