This is the simplest recipe imaginable. What makes it work is that most of the natural fat in the salmon stays put and isn’t cooked away by high heat. You end up with a beautifully buttery, moist piece of fish. The skin helps promote this by sealing in the juices and also contributes flavor of its own. You don’t have to eat the skin if you don’t want to, but do leave it on while the fish cooks. (Obviously, you can cook a single fillet or as many as you can fit in your oven; just use more or less herbs and lemon zest.)
Instead of the chopped fresh herbs and zest, you could use one of the pestos.
© 2004 John Ash. All rights reserved.