Late March signals the beginning of spring, something worth celebrating. But spring isn’t the only season we celebrate this month. It’s also Passover season. These delicious and easy to prepare recipes from Elite Jakob will delight friends and family during Pesach and throughout the year.
This easy salmon recipe is sure to steal the show on the festive dinner table. It is light and full of aromas from the fresh herbs and a touch of white wine.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, iliveinmykitchen.com and follow her on Instagram and TikTok @iliveinmykitchen.
Fresh Herbs Salmon
Ingredients
- 1 whole salmon
- 1/2 teaspoon sea salt
- Pepper
- 2 garlic cloves minced
- 1 lemon juice
Herbs:
- 1/2 cup sliced scallions
- 1/2 cup parsley chopped
- 1/4 cup chives
- 1/2 cup dill
- 1/2 cup dry white wine
Instructions
- Bring the fish to room temperature and place it on a cookie sheet lined with parchment paper.
- Sprinkle evenly with salt and pepper, fresh garlic, olive oil, and lemon juice. Let the salmon rest for 10 minutes.
- Mix the chopped herbs in a small bowl and set aside. The quantities are only a suggestion, you can use as much as you like from each herb and use only the herbs you like.
- Pour the wine all over the salmon and mound the chopped herbs on top covering as much fish as you can. Use a spoon to scoop some of the sauce that forms at the bottom and drizzle over the fish gently. Season with salt and pepper again.
- Bake at 425 for 12-15 minutes depending on the thickness of the fish. If using thin salmon bake for 12 minutes.
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