Recipes Ingredients Seafood Recipes Salmon Recipes Salmon with Lemon and Basil Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hr 5 mins Servings: 4 This dish is good on its own, or try flaking the fish over farfalle or other short pasta. Ingredients 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 ¼ cup) Grated zest of 1 lemon (2 to 3 teaspoons) 2 tablespoons fresh lemon juice 1 tablespoon olive oil Lemon wedges, for serving (optional) Directions 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. Rate it Print