Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette and steamed green beans.
EatingWell Test Kitchen
How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
138 calories; protein 22.7g; carbohydrates 1.1g; dietary fiber 0.1g; sugars 0.3g; fat 4.2g; saturated fat 1g; cholesterol 53mg; vitamin a iu 163.7IU; vitamin c 6.2mg; folate 14.9mcg; calcium 45.5mg; iron 0.6mg; magnesium 32.7mg; potassium 433.7mg; sodium 250.3mg; thiamin 0.1mg.