Marys Pork Chops
A family-favorite recipe—usually simple, comforting, and prepared with pantry staples. Mary’s version may include a flavorful sauce, breadcrumb topping, or homey twist passed down through generations.
Read MoreLemon-Roasted Salmon with Green Herb Sauce
Drescription
This roasted lemon salmon is a bright and easy dinner with plenty of fresh flavors. The star of the dish is the vibrant green herb sauce, made with fresh parsley and dill; it adds a burst of freshness that complements the fish beautifully. It’s a quick, healthy meal that feels elegant enough for entertaining but simple enough for a weeknight dinner, perfect with a side of steamed green beans and roasted potatoes.
Ingredients
- 2 lemons, sliced ¼-inch thick
- 1 (2½-pound) skin-on salmon fillet
- 3 cloves garlic, minced
- 5 tablespoons extra-virgin olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon ground pepper
- ¾ cup loosely packed fresh flat-leaf parsley
- ¼ cup loosely packed fresh dill
- 2 tablespoons chopped shallots
- 1 tablespoon lemon juice
- 3 pitted green olives
- 1 anchovy fillet, finely chopped (about ½ teaspoon)
Directions
- Preheat oven to broil with rack in top third position. Line a large rimmed baking sheet with foil.
- Arrange lemon slices in a single layer on the prepared baking sheet. Place salmon fillet, skin-side down, on top of the lemon slices. Rub the salmon with minced garlic and 1 tablespoon oil. Sprinkle with ½ teaspoon each salt and pepper. Let marinate for 10 minutes. Broil just until the salmon flakes with a fork, 10 to 12 minutes.
- Meanwhile, combine ¾ cup parsley, ¼ cup dill, 2 tablespoons shallots, 1 tablespoon lemon juice, 3 olives, chopped anchovy and the remaining 4 tablespoons oil and ½ teaspoon salt in a blender; process until smooth, 1 to 2 minutes, increasing speed from low to high and using a tamper to help the ingredients blend, if needed.
- Place the salmon on a large platter; drizzle with the green sauce.
