Name: Nocellara del Belice EVOO-Infused Herb-Roasted Salmon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 skin-on salmon fillets, each weighing 4.5 oz, boneless; 3 tablespoons Nocellara del Belice Monocultivar Extra Virgin Olive Oil + extra for drizzling; 1 large lemon; 4 large fresh basil leaves; 4 large fresh mint leaves; 2 sprigs fresh marjoram; 2 sprigs fresh lemon thyme; Salt to taste; Freshly ground black pepper to taste

Nocellara del Belice EVOO-Infused Herb-Roasted Salmon

Herb-roasted salmon elevated with Nocellara del Belice EVOO: a culinary masterpiece of vibrant flavors and exquisite richness.

Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil front of 16.9oz bottle

Ingredients

Serves:4

Imperial Metric

4 skin-on salmon fillets, each weighing 4.5 oz, boneless
3 tablespoons Nocellara del Belice Monocultivar Extra Virgin Olive Oil + extra for drizzling
1 large lemon
4 large fresh basil leaves
4 large fresh mint leaves
2 sprigs fresh marjoram
2 sprigs fresh lemon thyme
Salt to taste
Freshly ground black pepper to taste

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4 skin-on salmon fillets
50 ml Nocellara del Belice Monocultivar Extra Virgin Olive Oil + extra for drizzling
1 large lemon
4 large fresh basil leaves
4 large fresh mint leaves
2 sprigs fresh marjoram
2 sprigs fresh lemon thyme
Salt to taste
Freshly ground black pepper to taste

Preparation

Imperial Metric

Preheat the oven to 225°F in static mode.
Place the salmon fillets in a small baking dish and brush them on all sides with two tablespoons of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
Bake for 25 minutes or until the fillets appear golden and easily flake with a fork.
Meanwhile, blend the lemon juice with the herbs, or mix it with finely chopped herbs by hand. Pour into a bowl and add a pinch of salt and a grind of black pepper.
Remove the salmon from the oven and drizzle with the herb-infused lemon juice. Finish with a touch of Nocellara del Belice Monocultivar Extra Virgin Olive Oil and serve hot or at room temperature, with or without the skin.

Preheat the oven to 110°C in static mode.
Place the salmon fillets in a small baking dish and brush them on all sides with two tablespoons of Vignoli Nocellara del Belice Monocultivar Extra Virgin Olive Oil
Bake for 25 minutes or until the fillets appear golden and easily flake with a fork.
Meanwhile, blend the lemon juice with the herbs, or mix it with finely chopped herbs by hand. Pour into a bowl and add a pinch of salt and a grind of black pepper.
Remove the salmon from the oven and drizzle with the herb-infused lemon juice. Finish with a touch of Nocellara del Belice Monocultivar Extra Virgin Olive Oil and serve hot or at room temperature, with or without the skin.

For this recipe you need

Nocellara del Belice Monocultivar Extra Virgin Olive Oil

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Nocellara del Belice EVOO-Infused Herb-Roasted Salmon

Nocellara del Belice EVOO-Infused Herb-Roasted Salmon

Ingredients

Preparation

For this recipe you need

Truffle cheese e pepper chips

Vignoli’s springtime salad

Lemon extra virgin olive oil mimosa mini cakes

We are more than just olive oil and vinegar.