Baked Lemon-Herb Salmon
1 shallot or a quarter of a small white onion
1/2 cup fresh parsley leaves, slightly packed
15 basil leaves
1 tablespoon extra-virgin olive oil
1 1/2 pounds salmon, cut into 5 fillets
1/2 teaspoon kosher salt
zest of 3-4 lemons
fresh lemon juice, for topping
- Place the shallot, basil, parsley and olive oil into a food processor. Blitz until ingredients are roughly chopped. Scrape the sides once or twice while blitzing.
- Remove the salmon from the fridge and place on a foil-lined rimmed sheet pan. Evenly distribute 1/2 teaspoon salt and lemon zest on the salmon fillets. Add a layer of mayonnaise on each fillet, be sure to coat the top and sides. Then top the salmon with the herb mixture. Let sit at room temperature for 30 minutes.
- Heat oven to 425 degrees.
- Place the salmon into the oven and bake for 12-15 minutes or until the salmon reaches 145 degrees. Remove from the heat, top with fresh lemon juice and serve warm. Salt to taste.