Roasted Salmon with Butter From Mark Bittman

I’m not generally a Mark Bittman fan, but this recipe for salmon is perfect.  I purchased fresh salmon from Costco – and clipped the parsley from my herb pot.  Pay attention to how the butter should look in the pan, and that’s the most complicated thing about this.  I did line my pan with foil so I didn’t even have to clean up.   Ours only took 10 minutes, don’t let it overcook.                 

I do agree with Bittman that recipes should be simple and highlight the good quality of the food, and this recipe proves the theory.

Roasted Salmon with Butter From Mark Bittman

  4        Tablespoons Butter

            Coarse Salt

            Pepper -- freshly ground

  2        Pounds Salmon Fillet -- (-3 pounds) skin on

            Fresh Parsley -- for serving

Preheat oven to 475°.  Place butter on rimmed baking sheet and season with salt and pepper.  Place sheet in oven until butter melts, about 1 minute. (The butter should foam and then subside).

Carefully remove sheet from oven and place salmon on top of butter, skin side up; season with salt and pepper.  Return sheet to oven.

Roast until salmon is just cooked through, 8-12 minutes, checking frequently (after 8 minutes) it should flake easily when done.  Sprinkle with parsley and serve.

8 Servings

Adapted from How to Cook Everything The Basics

  "Everyday Food Issue 91 (The How-To Issue)"

Per Serving: 182 Calories; 10g Fat (48.9% calories from fat); 23g Protein; trace Carbohydrate; 0g Dietary Fiber; 75mg Cholesterol; 135mg Sodium.  Exchanges: 3 Lean Meat; 1 Fat.