Lrigatonmai’s Oven Salmon2014-10-30
- Servings : 2
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 35m
There’s never a strong fishy taste when prepped this way. And every time I’ve done it, it’s turned out great. You can probably play with it some. – Lrigatonmai
- Fresh dill
- Fresh parsley
- A lemon or two
- Olive Oil
- Balsamic Vinegar
- Salmon fillets (I eat the skin, it's a little more fishy though so you may not want to)
- Aluminum foil (I usually make a sort of pouch for this, if you can achieve the same effect with a pan/lid then more power to you)
Preheat your oven to 400F or so.
Lay out a long-ish layer of aluminum foil in your pan, long enough to fold over on itself and seal up your salmon and herbs inside. Put down a layer of dill and parsley. Put a little bit of olive oil on your salmon and season both sides with the salt and pepper. Drizzle them with the balsamic vinegar and put another layer of your herbs on top. You may want to put a little more olive oil on top of the whole bundle, just don't dunk it or anything crazy. Seal up your aluminum into your pouch. I usually have a corner with my thermometer sticking out to allow a little bit of venting. I usually cook until they reach an internal temp of ~135F or so. Then I pull them and let them rest for 5-10 minutes. Open the pouch, scrape the herbs off, plate the salmon, and squeeze on the a little bit of the lemon.