Herb-Roasted Salmon


I think it took me longer to find all the spices in my cupboard than to make this delicious dish. Save any remaining spice blend in a small, well-sealed jar for other fish, poultry, pork, or veggie dishes--Barb L.

Yield: 4 servings, plus ¼ cup spice blend


For the Spice Blend: (Note: If you have a spice grinder, grind the leaves and then add the onion and garlic powder!)

2 Tbsp dried basil

1 Tbsp crushed, dried rosemary leaves

1 Tbsp dried marjoram leaves

1 Tbsp garlic powder

1 Tbsp dried thyme leaves

2 bay leaves, crushed

1 tsp dried sage leaves

1 tsp onion powder

¼ tsp cayenne or lessto taste

For the Salmon:

4-4 ounce salmon filets

2 tsp Flying Olive Lemon, Rosemary, Garlic, Thyme, Basil, Chipotle, Gremolata, or Harissa or a Combination of Choice Extra Virgin Olive Oils plus a little more for brushing on the pan

4 tsp spice blend from above recipe


For the spice blend, combine all the ingredients.

Preheat the oven to 400 degrees F. Rub each salmon filet with ½ tsp Flying Olive Extra Virgin of Choice and 1 tsp of the spice blend. Place the salmon on a baking sheet covered with aluminum foil and brushed with a little Flying Olive Extra Virgin of Choice.

Roast the salmon for about 8-9 minutes, depending on the thickness, or cooked to the doneness you prefer.


Inspired by a recipe from the cookbook The Family Classics Diabetes Cookbook, Over 140 Favorite Recipes from the pages of Diabetes Forecast Magazine. American Diabetes Association, 2012.


Submitted by Barb L.