From the Pantry Butler kitchen
Baked Salmon with Herbs and Lemon
Roast your favorite seasonal veggies while baking this fish for a wonderful dinner any time of the year. USDA MyPlate Kitchen — Adapted from Spicy Baked Fish — Pumpkin Post and Banana Beat Newsletters — University of Massachusetts Extension — Nutrition Education Program (public domain), via myplate.food
Ingredients
- 16 ounces salmon, fresh or frozen — or any white fish
- 1/4 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1 tablespoon lemon juice
- 1 1/2 tablespoons margarine, melted
Method
- Wash hands with soap and water.
- If using frozen fish, thaw in refrigerator according to package directions.
- Preheat oven to 350 degrees F.
- Separate (or cut) fish into 4 pieces.
- Place fish in a 13x9x2-inch baking pan.
- Combine paprika, garlic and onion powders, pepper, oregano, and thyme in a small bowl.
- Sprinkle herb mixture and lemon juice evenly over the fish.
- Then drizzle melted margarine on top.
- Bake until fish flakes easily with a fork, about 20 to 25 minutes.
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