I've never been big on going on for New Years Eve. Okay, well actually that's a lie. I liked it when I was under 25 years old.... but these days I'd rather throw a party at my own house, cook dinner for my nearest and dearest and ring in the new year with some champagne, from my couch, in my pajamas. Very on brand don't you think? This year I'm serving THIS Herb Crusted Roasted Salmon along with some sides and it's going to be perfect.
If you told me I could only eat one kind of fish the the rest of my life, I wouldn't even hesitate to tell you that it would be salmon. It's my favorite. Perhaps it's because I didn't eat ANY fish until I turned 20 and that's the first one I tried - but regardless it's just so good. And you can make it and jazz it up so many ways... Blackened Salmon with Avocado Cucumber Salsa, Spiced Salmon Burgers, Grilled Salmon Skewers with Basil Vinaigrette, Cedar Plank Salmon with Mango Salsa, Crispy Salmon Succotash, BLT Salmon Salad, Cedar Plank Salmon with Blistered Tomatoes just to name a few. So this year for New Years Eve we're going out with a bang with this Herb Crusted Roasted Salmon. It's simple but impressive so it's perfect for a big dinner party!
I'll be serving it up with some Roasted Broccolini, Sautéed Brussels Sprouts, a Wild Mushroom Risotto and a Green Monster Salad. And then for dessert... Caramel Drenched Flourless Chocolate Cake for dessert 🙂 More NYE inspiration coming your way tomorrow! xoxo
Herb Crusted Roasted Salmon
Ingredients
- 4 tablespoons butter
- 2 tablespoons minced parsley
- 2 tablespoons minced dill
- 2 tablespoons chopped chives
- 1 salmon fillet about 2 pounds
- Salt and freshly ground black pepper to taste
- Lemon wedges
Instructions
- Preheat the oven to 475 degrees. Place the butter and half the herb mixture in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
- Add the salmon to the pan, skin side up. Roast 6 minutes. Remove from the oven, then peel the skin off. Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
- Roast 5 to 6 minutes more, until medium. You might need 3-5 more minutes depending on the thickness of salmon. Serve whole on a serving platter, spoon a little of the butter over and garnish with the remaining herbs. Serve with lemon wedges.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe lightly adapted from NY Times
Thank you!
Have you doubled this recipe? Would you suggest putting two fillets side by side or putting onto two pans? And if so, rotating pans between racks halfway? Thank you! This is a great, foolproof recipe that has worked well each time.
I'd do it on 2 pans and rotate halfway thru!