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Roast Salmon With Capers And Parsley

A whole salmon fillet with a crusty crumb-and-herb topping looks festive, tastes fabulous, and is surprisingly quick and easy to prepare.
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Ingredients

6 Main-Dish Servings

  • 3 tablespoons butter or margarine
  • ⅓ cup plain dried bread crumbs
  • ¼ cup loosely packed fresh parsley leaves minced
  • 3 tablespoons drained capers minced
  • 1 teaspoon dried tarragon crumbled
  • 2 teaspoons grated fresh lemon peel
  • ¼ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 1 whole salmon fillet 2 pounds
  • lemon wedges

Instructions

  • Preheat oven to 450°F.
  • In 1-quart saucepan, melt butter over low heat.
  • Remove saucepan from heat; stir in bread crumbs, parsley, capers, tarragon, lemon peel, salt, and pepper.
  • Line 15½” by 10½” jelly-roll pan with foil; grease foil.
  • Place salmon, skin side down, in pan and pat crumb mixture on top.
  • Roast until salmon turns opaque throughout and topping is lightly browned, about 30 minutes.
  • (Instant-read thermometer inserted horizontally into center of fillet should register 145°F.
  • )
  • With two large spatulas, carefully transfer salmon to platter, allowing salmon skin to remain attached to foil.
  • Serve with lemon wedges.

Nutrition values

Calories: 325 kcal
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Course; Fish
Cuisine; European / Italian