When I need a dinner that’s fast, healthy, and packed with flavor, I always turn to Lemon Garlic Butter Salmon. It’s juicy, ...

Use Swiss chard as a delicate wrapping for salmon, helping gently steam the fish to flaky perfection. And don't worry if your ...

Sauce will keep in an airtight container in the fridge up to 2 weeks. Before serving, gently reheat in a small pan to just a little warmer than room temperature. Make the salmon: Preheat oven to ...

Arrange the salmon fillets with a little space between each one, on a buttered roasting tin and sprinkle with black pepper. Cover tightly with aluminium foil and bake for 15 minutes, or until the ...

Place the lemon sauce in a saucepan and heat gently until just melted. Serve the salmon fillets with the samphire, sauce and lemon wedges alongside. Salmon with the crust on top can be prepared up ...

Roast. Place the salmon fillets skin-side down on the hot baking sheet and place it in the oven. Lower the oven temperature to 275°F and roast until an instant-read thermometer inserted into the ...

Season a fillet of salmon and nutty bread crumbs right on your serving platter ... Serve warm or at room temperature with the sauce. The fish can be made 1 to 2 hours ahead. The sauce can be made up ...

Heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Pat 4 (6-ounce) salmon fillets dry with paper towels and place on the baking sheet. Brush all over, including the bottoms, with 1 ...

In the fall, I’ll often serve salmon fillets with a chanterelle mushroom sauce. In the winter, though, I like to bake salmon fillets and serve them on a bed of something comforting and mashed.