Baked salmon with herb and caper relish
4 servings
30 minutes
Baked salmon with herb and caper relish is a harmony of Mediterranean flavors. The juiciness of the fish infused with the aroma of Provençal herbs and freshly ground pepper is complemented by a refreshing relish of lemon, capers, and parsley. Historically, this recipe traces back to the traditions of French and Italian gastronomy, where simplicity and natural flavors are emphasized. The dish's elegance makes it an ideal choice for a festive dinner, while its ease of preparation is a find for everyday menus. Salmon, rich in omega-3 fatty acids, not only delights the palate but also benefits health. Serving it with sauce highlights its richness and freshness, creating a dish worthy of the finest restaurants. Exquisite yet accessible, this recipe is an ode to seafood cuisine and the art of subtle combinations.
1
Quickly rinse the salmon steaks and dry them well. Mix freshly ground black pepper and salt, and rub the steaks.
- Ground black pepper: to taste
- Salt: to taste
- Salmon steak: 4 pieces
2
Line the baking dish with parchment paper or foil, place the steaks in it, and put it in the oven for 15-20 minutes at 200 degrees. After removing the steaks, cover them with foil and let them rest for 10-12 minutes.
3
We wash and dry the herbs, then chop them finely.
- Herbes de Provence: to taste
- Parsley: 1 bunch
4
We leave the thoroughly washed and dried lemon without the peel, grating the skin on a fine grater and squeezing out the juice.
- Lemon: 1 piece
5
Rinse the capers with cold water and chop them.
- Capers: 1 tablespoon
6
Mix the relish ingredients in a bowl. Don't pour all the lemon juice at once - check how much you like the sauce's taste.
- Lemon: 1 piece
- Olive oil: 2 tablespoons
7
We serve the ready salmon steaks with sauce on top.
- Capers: 1 tablespoon
