Herb Roasted Salmon
This is a 2019 spin on the favorite from my 2015 book, Lemon & Salt: A Modern Girl’s Guide to Culinary Revelry.
1 – 1 ½ lb. salmon
½ bunch cilantro
½ bunch parsley
1 jalapeno, sliced
2-3 cloves garlic
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon salt, plus more for fish
Celery leaves, optional garnish
Preheat oven to 425° F. Lay salmon on a parchment lined sheet tray and sprinkle with salt. In a food processor combine all ingredients and pulse until smooth. Or chop by hand. Slather on fish and bake for 10-12 minutes until opaque and cooked through.