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.

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