The zest from orange and lemon rinds add a depth to the subtle taste of the salmon.
A Note about Dill and Parsley:
- Soak herbs in cold water.
- Add several drops of concentrated non-scented liquid detergent or vegetable wash.
- Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
- Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
- Check both sides of each leaf under direct light.
- If one or two insects are found, rewash the herbs.
- If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs for use in soups, such as dill or parsley, wash them thoroughly and place them in a cooking bag.
- ½ cup finely chopped fresh parsley
- ¾ cup finely minced fresh dill
- 4 teaspoons minced garlic
- 1½ Tablespoon olive oil
- 3 Tablespoons fresh lemon juice (must be fresh)
- 2 cups fresh orange juice (not from concentrate)
- 6 salmon fillets
- 3 Tablespoons slivered toasted almonds
- 6 Lemon slices
- Zest of 1 lemon
- Zest of 1 orange
- Preheat oven to 375°F.
- In a large bowl combine the parsley, dill, garlic, olive oil, lemon juice, and orange juice. Mix well.
- Coat the bottom of large glass baking dish with half the liquid mixture and then sprinkle the orange and lemon zest over the juice mixture.
- Place the salmon fillets in baking dish on top of the zest and then spoon the rest of the juice mixture over the top of the fish. Sprinkle the almonds over the top the filets.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil, place the lemon slices on top of the almonds and bake an additional 5 minutes.
- Serve immediately.