One of my favorite fish is salmon because of the hearty texture and flavor. It’s also a great fish that takes on both sweet and savory flavors really well. I prepared this dish for our Christmas Eve dinner and served it over a bed of fresh spinach with sliced almonds, crumbled goat cheese and a raspberry pomegranate vinaigrette. I loved this light salmon dish because it allowed me to use some of the fresh dill, thyme and parsley I have growing in my Aerogarden too!
2 salmon fillets
1/2 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoob chopped fresh dill
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
salt & pepper to taste
Season salmon with salt & pepper.
In a baking dish, combine zest, juice, and herbs to create a marinade.
Place salmon in marinade for 20 minutes.
Heat grill pan and lightly coat with cooking spray.
When grill is hot, add salmon and cook until firm to touch.