Honey enhances the flavor of delicious fresh salmon fillets, and the lavender makes it extra-special. If you can't find lavender, use herbes de Provence or a combination of your favorite herbs. Start this a little ahead of time so the herbs and oil have time to blend, then the salmon should marinate for a short period of time.
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon dried leaf thyme
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon dried lavender flowers, crumbled (or use a combination of parsley and other favorite herbs)
- Dash salt
- Freshly ground black pepper
- 1/4 cup honey
- Olive oil for pan
- 4 salmon fillets
Combine oil, herbs, and seasonings in a small bowl. Cover and refrigerate for a few hours or overnight. Combine the oil mixture with the honey in a large food storage bag; place salmon fillets in the mixture, turning to coat well. Cover and refrigerate for at least 2 hours or up to 4 hours.
Heat oven to 375°
Heat about 1 tablespoon of olive oil in a large ovenproof skillet; sear the salmon, skin side down, for about 4 minutes. Move the skillet to the oven and cook, uncovered, for about 12 minutes, or until salmon flakes with a fork. It will cook a little more when removed from oven, so don't overcook.
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