Ingredients:
300 grams salmon steak (with skin) (L. salt, S. umami, S. fat)
Salt and pepper to taste (XL. salt, M. sharp)
2 tablespoons olive oil (XL. fat)
Fresh parsley and rosemary sprigs for the bed (M. sour, M. bitter)
2 tbsp Herb Butter: Find our recipe here (Mixed all tastes, mainly sharp, fat)
Instructions:
Preheat the oven: Preheat your oven to 110°C (230°F).
Prepare the salmon: Pat the salmon steak dry with paper towels. Cover both sides of the salmon steaks evenly with salt and pepper.
Prepare the bed of herbs: Lay a bed of fresh parsley and rosemary sprigs on a baking dish or tray.
Roast the salmon: Place the seasoned salmon steak on top of the bed of herbs, skin side down. Drizzle olive oil over the salmon. Roast in the preheated oven for 25-30 minutes or until the salmon is just set and tender (a nice soft pastel pink).
Add the herb butter: In the last 5 minutes of roasting, spoon the herb butter over the salmon steak, allowing it to melt and coat the fish.
Serve: Carefully cut and transfer the salmon steaks to serving plates. Spoon any remaining herb butter from the baking dish over the salmon.
Don’t forget to share and enjoy.
