Pan-Baked Herbed Salmon

Kris Wetherbee

Ingredients:
1-1/2 tablespoons Camelot Herb Blend
1/4 teaspoon lemon-pepper seasoning
1 tablespoon extra-virgin olive oil
6 salmon fillets (6 ounces each)
Salt
3 tablespoons lemon juice

1. Preheat the oven to 350°F. In a small bowl, combine the Camelot Blend and lemon pepper.
2. In a large ovenproof skillet, heat the oil over medium-high heat. Add the fillets, skin-side down, and sprinkle with half the seasoning mixture. Cook for 2 minutes without turning. Carefully turn the fillets skin-side up. Pull off and discard the skin.
3. Sprinkle the second side of the salmon with the remaining seasoning mixture and a dash of salt. Cook for 1 minute, then turn and cook for another minute. Remove the pan from the heat and sprinkle the salmon with the lemon juice. Loosely cover the skillet with foil, place in the oven and bake for 5 to 8 minutes (depending on the thickness of the fillets), until the flesh just flakes when tested with a fork.

photo by Hallmark Magazine