The roasted salmon is so simple but elegant enough to serve to company. I make it on days when I have less than an hour to cook.—Luanne Asta, New York, New York
- 4 salmon fillets (6 ounces each)
- 4 garlic cloves, minced
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 tablespoon olive oil
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast 15-18 minutes or until desired doneness. Yield: 4 servings.
Originally published as Herb-Roasted Salmon Fillets in Taste of Home December 2013
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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