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Herbed Baked Salmon
From Stop and Smell the Rosemary
1½ pounds thickly cut fresh salmon fillet, skin intact
¾ cup mayonnaise (can use light or nonfat)
3 ounces Parmesan cheese, freshly grated (¾ cup)
6 Tablespoons minced green onions
3 Tablespoons chopped fresh herbs (basil, dill, parsley, chervil, thyme, or a combination)
2 Tablespoons minced red bell pepper
Juice of ½ lemon
Salt
Freshly ground pepper
Cayenne pepper
Preheat oven to 350 degrees. Mix mayonnaise, Parmesan, green onions, herbs, bell pepper, lemon juice, salt, pepper and cayenne in a small bowl. Spread over salmon to within ½ inch of edges. Spray shallow baking dish with nonstick cooking spray and warm in oven 20 minutes. Place salmon skin side down on dish (it should sizzle). Bake 20 minutes or until just flaky. Do not overcook. Salmon should be medium-rare to medium. Skin should be crispy and may be eaten or removed, as desired. Serves 4.
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