Mix the topping. Stir together lemon zest and juice, chopped fresh herbs, and garlic together. Coat the salmon. Pat the salmon dry, then brush all over with olive oil (it’s especially important to ...
Carefully remove the salmon and place onto a board. Carefully scrape off the skin and place on a large flat serving dish. Serve with a bowl of lemon wedges and a bowl of hollandaise.
sauce and lemon wedges alongside. Salmon with the crust on top can be prepared up to 4 hours ahead. The sauce can be made up to 2 days ahead. This recipe is not suitable for freezing.
Have on hand a small rimmed baking sheet. 2. In a bowl, combine the olive oil, paprika, garlic, and lemon rind. Stir well. 3. Sprinkle the salmon with salt and pepper. Place the salmon ...
With our busy schedules, we quickly get in recipe ruts. What I loved first about this recipe is that aside from buying the fresh salmon and veggies, I already had the other ingredients on hand. The ...