Are you tired of dried out salmon? Yuck. Well, this one is guaranteed to stay moist. Ingredients:

1 salmon fillet

Sprig of dill – finely chopped

Sprig of thyme  – finely chopped

1 blade of lemongrass  – finely chopped

Canola/Coconut oil

Kosher salt

Directions:

• Preheat oven to 225F.
• Bring salmon to room temperature, then rinse and pat dry with paper towels.
• Line a no-stick foil-covered pan with dill, lemongrass, and thyme.
• Cover both sides of salmon with oil and salt and place in pan with skin side up.
• Cook for 20 min at 225F or until the skin removes easily with a fork.
• Remove skin, turn fish, cover with oil and herbs, and return to oven for 10 min or until internal temperature reaches 145F.
• You will know when it is done because it will flake when you touch it.

Written by: Dr. Terra Caudill Photo Credit: Dr. Terra Caudill

Original Recipe: Slow-Roasted Salmon in “Salt Fat Acid Heat” by Samin Nosrat