Doctors constantly tell their patients about the importance of eating fish, and the Washington State Department of Health reports that fish is extremely rich in Omega 3 fatty acids and high in vitamin D and B2. The problem that faces most people is figuring out how to fix fish in a timely, tasty fashion.
The New York Times shares a great recipe that has salmon fixed and ready to eat in 15 minutes. You'll need a salmon filet of about 1.5 pounds, some butter and either dill, parsley or chervil. Start by preheating the oven to 475°F (246°C). In a pan, put 4 tablespoons of butter and some finely chopped parsley, dill or chervil. Place the pan in the oven and allow the butter to melt.
Take the salmon and place the side without the skin face down into the melted butter. Put the pan back into the oven and allow it to cook for 4 minutes, allowing the fish to sear.
Pull the pan out, peel off the skin, salt and pepper it to taste, and flip the salmon over. Slide the pan back into the oven for an additional 3 to 5 minutes to allow the fish to finish cooking.
Pull the fish out and garnish it with some of the fresh herbs. Fish always tastes great with lemon juice, so slice up a fresh lemon and toss a salad, and your meal is ready to go. If you have a little more time, you can fix rice to go with your fish.
The Times recipe shares some other herb combinations you can try on the salmon for a little extra flair. When the dish is done, you'll have a fast, healthy, tasty meal. To see how this recipe is done, watch The New York Times step-by-step video below.