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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Roasted Salmon with Pepper Herb Crust Recipe

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This recipe for Roasted Salmon with Pepper Herb Crust is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons lemon juice
1 teaspoon olive oil
2 cloves garlic, minced
3 tablespoons crushed multicolored peppercorns
2 tablespoons minced fresh dill
2 tablespoons minced fresh thyme
4 salmon fillets (5 ounces each)
Directions:
Directions:
Preheat oven to 475 degrees.
In a small bowl, combine the lemon juice, olive oil, and garlic. In a shallow pan, combine the peppercorns, dill, and thyme. Brush the tops of the salmon fillets with the lemon mixture, then press the tops into the peppercorn-herb mixture, pressing lightly to cover.

Line a 15 x 10" jelly-roll pan (or glass baking dish) with foil; coat the foil with no-stick spray. Place the fillets, peppercorn side up, in the prepared pan. Bake at 475 degrees for 8 to 12 minutes, or until the fish turns opaque and just begins to flake when gently pressed.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Gorund dried herbs can be substituted for the fresh dill and thyme. Black peppercorns can be substituted for the multicolored peppercorns.

Leftovers make a great salmon salad sandwich. Just add a small amount of light mayonnaise and place in wheat pita bread.

 

 

 

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