Herb-crusted Roasted salmon — here is the recipe for a very simple, very inviting and also light main course!
Salmon is not a blue fish even though it is rich in Omega-3; it is a freshwater and marine fish typical of the North Atlantic seas.
The salmon is sold as steaks or fillets in the fish counters of almost all supermarkets and it has a delicate taste that pairs well with many additions of flavor and foods.

Which vegetables pair with salmon?
WE CAN accompany salmon with many vegetables, for example:
1) a mixed salad with gallinella, arugula and datterini cherry tomatoes that will refresh the palate from the fish’s dense flavor;
2) a classic mashed potatoes;
3) vegetables such as zucchini, carrots or roasted or grilled potatoes;
4) carrots with honey and sesame;
5) summer ratatouille;
6) savoury pan-fried peppers;
7) parsley potatoes…and much more!

What is the juiciest part of the salmon?
If you bought a fillet or fresh steaks from the fishmonger, remember that the tastiest part is the one near the bone, the central area, because the flesh is uniform and very compact.

How to choose fresh salmon?
1) the scales are intact and shiny;
2) the salmon has a pleasant marine smell;
3) the eyes are clear and the pupils are dark;
4) the flesh has a delicate pink color, is firm, compact and slightly soft.

I suggest other salmon-based recipes such as:
SALMON BAKED IN PARCHMENT

LASAGNETTE WITH SALMON AND ASPARAGUS

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HERB-CRUSTED ROASTED SALMON
The kitchen of ASI