It’s been one of my busiest weeks this month and I’ve got to tell you, dinner has been a challenge. Almost every night this week I’ve resisted the urge to run in to my local market and grab a roasted chicken. Instead, I decided to visit my local fish market. Jim the Fishmonger had some beautiful salmon in the case and it was calling my name.
I needed to prepare the fish quickly but grilling outside wasn’t an option as we were having a fall downpour, and I was not ready to don my rain gear to grill dinner. That will have to wait until January
Roasted salmon is a quick dish that can be transformed into exquisite deliciousness when paired with a variety of aromatics, herbs and spices. Wrap it up en papillote and it steams to moist perfection. This method is also fabulous for preparing most types of fish. Serve with wild rice or cous cous and dinner is done! I love it when dinner is simple, fresh and tastes like you worked for hours.
Keep dinner simple… Enjoy the flavors of life!
4 salmon filets
Kosher or sea salt
Fresh cracked black pepper
Extra virgin olive oil
2 cloves garlic, finely chopped
1/4 cup thinly sliced shallot (or more if you love shallots)
1 lemon zested and halved
4 – 3 inch stalks fresh rosemary
8-10 strands of fresh chive
4 – 3 inch stalks of fresh oregano
4 – 2-3 inch sprigs fresh thyme
4 pieces of foil about 12×12 inch square or large enough to enclose a salmon fillet
Pre-heat the oven to 400F.
Place the foil squares on a flat surface or counter. Place a salmon fillet in the middle of each square.
Drizzle a little lemon juice over each fillet, and then drizzle with a little olive oil. Sprinkle with salt and pepper.
On each fillet, layer the shallots, garlic, lemon zest and then top with the fresh herbs. Top each with a slice of lemon.
Next, wrap the foil over the fish so it’s “tented” and seal the edges. You want the salmon to steam inside the foil packet.
Depending on thickness, roast the fish packets for about 8-10 minutes or until the salmon is done to your preference.
When the fish is done, remove the fillets from the packets and transfer to plates. Remove the herbs, leaving the shallots, lemon and garlic and pour any remaining juices from the foil over the fish. Serve with lemon wedges and fresh chopped Italian parsley if desired.