This Lemon Mint Salmon is our spinoff from the classic Italian chicken filets with lemon and parsley.
But, it’s salmon instead of chicken and it’s mint leaves instead of parsley. Ya got that right?
Nonetheless it’s simple and very good, just like the original, but, in it’s own delicious way.
Salmon is good and good for you so we have it about once a week, for both of those reasons.
Gammy always has a mint plant in a pot out on the deck in the summer and inside on a window sill in the winter. Along with parsley, basil, rosemary, thyme, oregano, sage and on and on. Did I mention that she grew up on a farm?
If you don’t have a mint plant you can get fresh mint leaves in the produce section at your grocery store.
This is a very good, quick and easy way to go for a busy weeknight dinner. And, depending on the side dishes that you serve it with you could have gluten free or paleo.
I’m gonna leave the veggies to you tonight and just focus on the salmon.
Put a skillet on at medium high and swirl in barely enough olive oil to coat the bottom and add the butter.
Pat the salmon filet dry and season the non skin side – or if your filets have been skinned treat the flat side that has a gray stripe on it as the skin side.
First squeeze some lemon juice on the non-skin side then season with salt, pepper and dried dill weed.
Put them in the skillet skin side up and cook until you see some white juices showing up.
Turn them over and squeeze some more lemon juice on and spread the chopped mint leaves on top. Depending on how well done that you want them and the thickness of the filets just cook them about 2-3 minutes a side. If you poke them with a fork and they want to flake they are done.
Enjoy your healthy, quick and easy Lemon Mint Salmon.
A nice dry white like a Pinot Grigio is perfect for this occasion.