As a finishing touch, she tops off the fish fillets with a herb-enhanced bechamel sauce for optimal decadence. Rosenhouse likes to serve this salmon with a side of green beans or asparagus ...

The prepackaged salmon disappointed me. The salmon was covered in herbs, but the chives seemed abundant and a bit overpowering. The butter, which I was excited about, also didn't seem to add much ...

Preheat the oven to 200C/180C Fan/Gas 6. Lightly butter a large sheet of foil and sit the salmon on top, then season with salt and freshly ground pepper and wrap in the foil to make a parcel.

Place salmon in bag. Chop herbs finely; combine basil, 1 teaspoon thyme, 1 teaspoon seasoning, and 2 teaspoons oil. Place herb mixture in bag with salmon. Seal bag and knead lightly to coat fillets.

You get flavorful, perfectly cooked fillets. You can expect tender, flaky salmon every time. Plus, a mix of garlic, lemon, and fresh herbs guarantees the fillets are packed with flavor.

When I'm undecided on what to team with fresh salmon fillets, steamed vegetables and potatoes are my staples. They're a ...

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Garnish with slices of radish or micro herbs. Serve with the remaining dressing in a jug. If you want to get ahead, the salmon can be poached up to 8 hours in advance, and the dressing can be made ...

as the tangy yogurt balances the rich salmon, and the fresh herbs add flavor. (Trust me, you’ll want to serve extra on the side for dipping.) Part of the beauty of this dressing is that the ...

It's really easy to put together and delicious to eat, perfect for a weeknight meal or quick meal at Christmas time - Gino's baked salmon with a herb, honey and pistachio crust. Preheat the oven ...

Season with a pinch each salt and black pepper, and pulse to combine. Pat salmon dry. Smear fillets with rub until lightly coated all over. Lightly brush skin side of fillets with oil and season ...