Herb-Crusted Sautéed Salmon

by Laura Donnelly — March 27, 2007

Our second salmon recipe of the week couldn't be simpler. Use thin fillets (no thicker than 1 inch) so the herb coating doesn't burn before fish is done. Use a store-bought pesto for a quick meal and serve with a salad of cherry tomatoes and hearts of palm.

Serves 4

4 salmon fillets, 6 ounces each
salt and pepper
2 Tablespoons each dried or fresh rosemary, thyme, and oregano
2 Tablespoons olive oil

1. Heat a nonstick sauté pan over medium-high heat. Swirl in olive oil.

2. Liberally salt and pepper salmon fillets just before cooking, then roll in herb mixture, pressing the herbs into the fish.

3. Sauté salmon to preferred doneness, turning only once to keep the coating on.

4. Top with a teaspoon of pesto on each serving and serve immediately.