Salmon is always a go-to dinner for me and I was wondering why I only have one salmon recipe on here. I need more! Salmon is rich in protein and omega 3s and pretty much the only fish I eat on occasion I will have tuna or white fish. I got back in the kitchen with Grace from Sweet Sweet City the same day we made that Decadent Chocolate Mousse Pie we whipped this up.
This is an herb paste that pretty much goes well with every protein or vegetable. What I love about this paste is that it doesn’t have any acid in it so it allows you to marinate the fish where most will have acid like lemon which cooks the fish. I love meal prepping on the weekend then having this in the fridge and picking up fresh produce during the week and cooking it. Its light and fresh and totally reminds me of Spring which I think finally arrived in New York! Make it ahead of time and store a jar in the fridge weather your cooking roasted vegetables or fish this goes perfectly.
It even freezes well so I would recommend freezing in little ice cubes and you can pop one or two out and let it defrost that day. Its back to basics simple and clean! I can’t wait to make this in the summer on the BBQ when I start to grow my fresh herbs.
- 6 cloves garlic
- 1 large bunch of basil leaves
- 8 oregano leaves stemmed
- 8 sprigs thyme stemed
- 2 teaspoons salt
- 1/2 teaspoon fresh cracked pepper
- 1/3 cup olive oil
- Zest of one lemon
- Add garlic and herbs into food processor or mini chop pulse for 30 seconds
- Drizzle in olive oil into and pulse again, add lemon zest salt and pepper pulse until a paste forms
- Store in a covered container for up to 7 days.
Sheet pan Salmon with Asparagus:
preheat oven to 375 degrees
- four 6 oz pieces of salmon with skin removed
- 1 bunch Asparagus washed, dried with ends removed
- 2-3 tablespoons herb paste
- 1 lemon sliced
- 1 tablespoon capers (optional)
- 1 tablespoon mixed dried herbs ( thyme,oregano, rosemary) *optional
- 1/2 teaspoon sea salt
- On a large sheet pan with parchment place Salmon and Asparagus. Add sliced lemons under the salmon.
- Rub herb paste on both the fish and the vegetables (remember you can do this in the morning and leave it in your refrigerator for 5-7 hours).
- Sprinkle sea salt and optional dried herbs on top. Add capers if using.
- Roast on the top tray of your oven on 375 for 20 minutes. For an extra crisp piece of fish raise oven temperature to 400 and bake for for an additional 5-10 minutes depending on how well done you like your fish. Squeeze some fresh lemon on top and enjoy.