Buttery Lemon-Zest Salmon With Spinach Salade and Fries
"Cooking fish doesn't need to be complicated. This is a simple way to make salmon (boneless, skinless) with no fuss or mess. I use the individually freeze wrapped portions. The sides of salad and potatoes are published in my other recipes. Serve hot. Enjoy!"
photo by DayJahView
- Ready In:
- 15mins
- Ingredients:
- 3
- Serves:
-
2
ingredients
- 9 ounces salmon (2 4.5 ounce Wild Caught pieces)
- 1⁄2 tablespoon butter
- 1⁄4 teaspoon lemon zest
directions
- Add zest to melted butter. Coat the rack of a pan with nonstick spray and put about 1/4 inch water in the bottom on the pan making sure it does not touch the top rack. Place frozen salmon on rack and bake for 10 minutes at 350 degrees. Turn salmon over and baste with the buttery zest. Bake three minutes more. Serve with your favorite salad and potato sides. Enjoy!
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Reviews
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I seasoned my salmon with Lemon Pepper and fried in some olive oil in a non-stick pan over medium heat, I just prefer fried to baked, the flavor and texture was wonderful. For a side dish I served Recipe #466453 which complemented the salmon. Thanks for posting. Made for Spring 2012 PAC.
RECIPE SUBMITTED BY
DayJahView
Wisconsin Rapids, Wisconsin
Prior to my ever hearing about the movie Julie and Julia, realeased August, 2009, I came up with an idea to make 52 different Sunday dinners at my house over the course of one year. Present would always be my saintly common-law husband Peter, my beloved 29-year-old son Elijah and his ever-thoughtful girlfriend Sabrina carrying my precious grand-darling Arianna along with any family or close friends who happen to be in town. I only half realized the great challenge before me as I tended to eat a very limited diet on a day-to-day basis. Thanks to Recipezaar I've simplified this challenge somewhat with the ingredient search engine alone. While never copying anyone's recipe exactly, I've been inspired by the volume and variety of delicious-sounding dishes at my fingertips. I Thank all contributors for taking the time to share. I'm approaching week 34 tomorrow. Thus far, based on the kids' weekly ratings, I have two five stars!! I'll publish them soon. In the meantime, Happy Cooking!
