Herb crusted salmon with baked potato, crema & chive.

Recipe and photo courtesy of Saida Munroe. 

The best thing about a fish dish is it's simplicity and easiness to clean. This recipe can literally be put onto a sheet of parchment or aluminum and placed in the oven to bake. That's it, no fuss, no worries! If you're having a dinner party then it's the perfect way to show off your effortless culinary skills + your guests will think it took you hours to make. Pretty flawless recipe AND a crowd pleaser!

Ingredients

Salmon

 aluminum foil or parchment paper

4 Alaskan salmon fillets

Smart Balance butter

McCormick's lemon pepper

organic dill weed

4 cloves of garlic (one clove for each salmon fillet)

shallots

asparagus

Baked Potato

aluminum

Russet potatoes

1 teaspoon of Smart Balance butter for each potato

Mexican crema / sour cream

Fresh Chive

Recipe

Preheat oven to 375 degrees Fahrenheit. Cut aluminum or parchment paper into 5x10 strips (enough to fit your salmon fillets) for each fillet. Place fresh salmon fillets in the middle of the strip. Using a knife or spoon spread a thin layer of butter on top of salmon fillet. Lightly sprinkle McCormick's lemon pepper seasoning on top of butter. Mince garlic cloves & shallots by dicing into fine pieces. Scoop minced garlic & shallots on top of fillet and top with asparagus. Fold edges of each aluminum/parchment corner up to prevent leaks, then fold one side over the other. Remember, you don't want your fish to dry out or not cook thoroughly enough so fold loosely, but be sure your fish is covered. Pop your fillet packets in the oven and wait for them to cook.

Wrap baked potato in aluminum foil and place in oven for about 20-30 minutes. With a butter knife cut halfway down the middle of your potato (potato should be soft on the inside). Using a spoon, place butter inside middle and start to mix the butter in. Top with crema and chive.

                                xo. Saida