Salmon with Lemon and Basil
This dish is good on its own, or try flaking the fish over farfalle or other short pasta.
- Total Time:
- Servings: 4
Source: Everyday Food, June 2005
- 4 salmon fillets (about 6 ounces each)
- Coarse salt and ground pepper
- 2 cups packed fresh basil leaves, thinly sliced crosswise
- 1 large shallot, thinly sliced crosswise (about 1/4 cup)
- Grated zest of 1 lemon (2 to 3 teaspoons)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- Lemon wedges, for serving (optional)
Lightly season salmon with salt and pepper; arrange in a 9-by-13-inch baking dish, about 1 inch apart.
In a small bowl, stir together basil, shallot, lemon zest and juice, oil, 1/4 teaspoon salt, and a pinch of pepper. Dividing evenly, spread mixture over the salmon fillets. Cover with foil; place in the refrigerator, and let marinate 20 minutes.
Preheat oven to 325 degrees. Bake (still covered) until salmon is opaque throughout, 20 to 25 minutes. Serve with lemon wedges, if desired.