Valentine’s Day is fast approaching, which means love is in the air! If you’re like millions of people around the world, you might be tempted to shower your loved one with candies and chocolates. In fact, it’s estimated that people spend $1.7 billion on Valentine’s Day candy each year and purchase 58 million pounds of chocolate. To top it off, crowds of couples pour into restaurants, leading to frustrating wait times.
Instead, I encourage you to break away from the majority this Valentine’s Day. I adapted a delicious, healthy recipe you and your loved one can enjoy at home—guilt-free! Food Network celebrity chef Jamie Oliver came up with this delicious baked herb-stuffed salmon recipe. Salmon is an excellent source of high-quality protein, vitamins, minerals and omega-3 fatty acids, and this meal is sure to make your evening one to remember!
Baked Herb-Stuffed Salmon
- Grape seed oil
- Sea salt
- Freshly ground black pepper
- 2 medium salmon fillets (about 2.5 pounds), skin on, scaled and pinboned
- 2 lemons
- Bunch of fresh marjoram, chopped
- Bunch of fresh dill, chopped
- Bunch of fresh basil, chopped
- Handful of stoned black olives
- Bunch of flat-leaf parsley, chopped
- Preheat the oven to 400 F.
- Cut five lengths of string, laying them parallel on the work surface with gaps in between.
- Sprinkle salt and pepper over the work surface, and then drizzle with grape seed oil.
- Lay one salmon fillet, skin side down, on top of the strings.
- Sprinkle salt and pepper over the salmon, and grate the zest of one lemon over the top.
- Lay the marjoram, dill, basil and olives on top of the salmon fillet.
- Season the flesh side of the other salmon fillet with salt and pepper, and grate the zest of the other lemon over the top.
- Place this second fillet on top of the first, thin end to thick; then tie them together and trim the string.
- Put the parcel on an oiled baking tray, and scatter any remaining bits of herb.
- Thinly slice the two lemons, and place them on top of and around the salmon.
- Drizzle with grape seed oil, and sprinkle the parsley over the top.
- Bake for about 20 minutes.