Parmesan Herb-Crusted Salmon with Lemon Butter Sauce Introduction When you’re craving something elegant but easy, this ...

As a finishing touch, she tops off the fish fillets with a herb-enhanced bechamel sauce for optimal decadence. Rosenhouse ...

For the salsa: In a small bowl ... For the fish: Preheat oven to 400 degrees. Place salmon, skin-side down (if fish is not skinned), on a parchment-lined baking sheet. Spray or rub fish lightly ...

Fresh green herbs and a zesty avocado and tomato salsa add so much bright, bold flavor to this salmon dish. Always try to get a little salsa on the fork with the tender salmon to maximize the ...

Instructions: In medium bowl, combine cantaloupe, honeydew, cilantro, mint, jalapeño, lime juice and ¼ teaspoon salt, stirring until well mixed; set aside. In small bowl, stir together ginger ...

Tips Place the salmon skin side down; you don’t need to turn it. When it’s done, it should lift easily from the skin. Switch the herb in the salsa (to cilantro or basil, for instance ...

2. Thinly slice half of the lemon, reserving the other half for the salsa. Place the lemon slices on a sheet of baking paper placed on a baking sheet and arrange the salmon fillets on top so they ...

Cover and pulse until smooth. Pour the herb mixture into a bowl and stir in the almond flour. Place the salmon fillets in a large roasting pan or on a rimmed baking sheet. Pack the herb mixture on ...

Because I still have several fillets of frozen salmon to cook before fishing season begins. Happy cooking! For more recipes like this, check out the Chena Girl Cooks blog. Herb-Crusted Side of ...

Alexander Smalls served the flavorful fillet with sweet potatoes, shallots, okra, and mushrooms. Alexander Smalls, James-Beard-Award-winning chef, author, and raconteur, was the visionary co-owner ...