This dish is good on its own, or try cutting the fish over farfalle or other short pasta. Source: Everyday Food, June 2005 1 hour 5 minutes 20 minutes 4 Total time Prep servings Ingredients 4 salmon fillets (about 6 ounces each) Coarse salt and ground pepper 2 cups packed fresh basil leaves, thinly sliced 1 large shallot, thinly sliced (about 1/4 cup) Zest of 1 lemon (2 to 3 teaspoons) 2 tablespoons fresh lemon juice 1 tablespoon olive oil Lemon wedges, for serving (optional) Directions 1. Season salmon with a light sprinkle of salt and pepper. Arrange in a 9-by-13-inch baking dish, about 1 inch apart. 2. In a small bowl, stir together basil, shallot, lemon zest and juice, oil, 1/4 teaspoon salt, and a pinch of pepper. Divide mixture evenly among salmon fillets. Cover with foil. Refrigerate, and let marinate for 20 minutes. 3. Preheat oven to 325 degrees. Bake (still covered) until salmon is opaque throughout, 20 to 25 minutes. Serve with lemon wedges, if desired.
27.04.2023 @ 02:54
This dish is good on its own, or try cutting the fish over farfalle or other short pasta. Source: Everyday Food, June 2005 1 hour 5 minutes 20 minutes 4 Total time Prep servings Ingredients 4 salmon fillets (about 6 ounces each) Coarse salt and ground pepper 2 cups packed fresh basil leaves, thinly sliced 1 large shallot, thinly sliced (about 1/4 cup) Zest of 1 lemon (2 to 3 teaspoons) 2 tablespoons fresh lemon juice 1 tablespoon olive oil Lemon wedges, for serving (optional) Directions 1. Season salmon with a light sprinkle of salt and pepper. Arrange in a 9-by-13-inch baking dish, about 1 inch apart. 2. In a small bowl, stir together basil, shallot, lemon zest and juice, oil, 1/4 teaspoon salt, and a pinch of pepper. Divide mixture evenly among salmon fillets. Cover with foil. Refrigerate, and let marinate for 20 minutes. 3. Preheat oven to 325 degrees. Bake (still covered) until salmon is opaque throughout, 20 to 25 minutes. Serve with lemon wedges, if desired.