Pescatarian Herb Baked Salmon

Total time35 min

Prep time15 min

Cook time20 min

4.8

(22)

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Ingredients

4 servings

4 salmon fillets (about 6 oz each), skin-on
2 tbsp olive oil, divided
½ tsp salt
3 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp fresh basil, finely chopped
1 tsp fresh ginger, finely grated
½ tsp fennel seeds, lightly crushed
2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
¼ cup low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp fresh dill, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
In a small bowl, stir together the parsley, basil, ginger, fennel seeds, and 1 tbsp of the olive oil until combined into a loose herb paste.

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