Baked Salmon with Fresh Herbs
Recipe courtesy of Maite Gomez‐Rejón
Art and food may seem like an unlikely combination, but chef and art historian Maite Gomez-Rejon, gives a “Grand Tour” and cooking class that offers the best from both worlds. WHYY’s Friday Arts visits Artbites, a workshop in culinary history and cooking instruction. Take a tour of the Philadelphia Museum of Art from a food perspective, and learn how the spread of culture during the Renaissance brought new appetites into different parts of the world. Have your recipe book ready because the class heads to La Cucina in the Reading Terminal Market for the making of seven delicious dishes adapted from that period.
Photo Credit: Flickr
- 1-1⁄2 pounds salmon
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 strips of lemon zest
- 3 cloves garlic, crushed
- 1/4 cup coarsely chopped fresh parsley
- 1/4 cup coarsely chopped fresh dill
- 1/2 cup olive oil
- Preheat the oven to 475° F.
- Combine the lemon juice, salt and pepper in a bowl and whisk until the salt dissolves.
- Add the lemon zest, garlic and fresh herbs.
- Whisk in the olive oil.
- Pour the marinade the fish, cover and refrigerate for one hour.
- Place the fish in a sheet pan, bake for 10 minutes and serve.