Lemon and Herb Baked Salmon

Wheat-free * Dairy-free * Gluten-free * Parve * Paleo~~~

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Another brief post because I am very very busy this week.  I’m having 17 for first seder, and for the second seder I am cooking (with a lot of helpers) for 142 (yes, you heard that right) for my synagogue.  Since the second seder is on Shabbat (Saturday night ) and you can’t turn the oven on until after sunset; we are serving a cold meal and this salmon is the main entree.  Not only is it delicious cold, but it’s just as good served hot.  It also makes a nice change from gefilte fish as an appetizer.

Have a wonderful holiday this weekend – be it Easter or Passover.

Lemon and Herb Baked Salmon

Dijon mustard is very hard to find on Passover.  Feel free to just omit it – you will still have an incredibly tasty dish.  This makes enough marinade for about 1 pound of salmon.  The recipes doubles easily for a larger piece of fish.

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1 tablespoon olive oil

2 teaspoons lemon juice

1 teaspoon Dijon mustard

1 clove garlic, minced

1/4 teaspoon oregano

1/8 teaspoon thyme

1 pound salmon fillet

Salt and pepper to taste

Preheat oven to 300°F.

In a small bowl, stir together the olive oil, lemon juice, mustard, garlic, oregano, and thyme.

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Season the salmon with salt and pepper if desired.

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Brush with the herb mixture; let stand 15 minutes.

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Bake 20 minutes or until desired doneness, brushing with any remaining marinade after 10 minutes.

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Serves:  2 to 3

 

3 thoughts on “Lemon and Herb Baked Salmon

  1. How is the texture of the salmon baked at 300F like? I read somewhere that it doesn’t look cooked when it is when baked at 300. I have always baked salmon at 400 or more so I am really curious.

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  2. wouldn’t Gluten Free Dijon Mustard count as okay for Passover?
    Also, when you mention the herbs, do you mean dried herbs? what do you do if you have fresh herbs.

    Like

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