Buttered salmon with a herb and garlic crust

Every time I took a mouthful of this I said to myself "BLEEP! This is SO good!" It hardly needs anything with it, in fact it would be a shame unless that other thing was 'quiet' like new potatoes and asparagus. I just had a small glass of fresh OJ. It's the kind of thing you eat and feel so deeply satisfied by the taste that you don't really want to eat anything else for quite a while because you'd spoil the memory. Please please try this.
Serves: 1 • Prep time: 5 mins • Cook time: 15-20 mins • Easy 
  • 1 fillet of salmon. (Buy certified organic salmon. Wild stocks are depleted and non-organic farmed fish brings with it a host of awfulness.)
  • several leaves of fresh mint, basil and parsley, chopped very finely
  • 1 clove of garlic finely chopped
  • 1 heaped dessert spoon of butter
  • sea salt
  • fresh lemon for squeezing
Put the butter, garlic, herbs and sea salt into a bowl and give it all a good mix til the herbs are evenly distributed. Retain a few of the herbs though and a bit of butter.

Put the salmon into a baking dish (not metal, too 'seary'), and spread the garlicky, herby butter all over the top. Bake at 180deg for 15-20 mins.

To serve, pour some melted butter over it's loveliness, sprinkle some more bright green chopped herbs over the top and add a squeeze of bright fresh lemon.

*Cries with happiness*
Nutrition info
Salmon is very high in Vitamin B12, which is important for red blood cell production. A deficiency in B12 can result in a form of anaemia. B12 also helps to regulate production of a hormone called Homocysteine, an excess of which can lead to heart and blood vessel disease and stroke. Salmon is also a good source of Vitamin D, whose functions include bone health, blood sugar control and immunity. Many people are Vitamin D deficient – our bodies largely get it from sunlight with food being a secondary source.
Give a man a fish, and you'll feed him for a day. Teach a man to fish, and he'll buy a funny hat. Talk to a hungry man about fish, and you're a consultant.
Scott Adams
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