Oven-Roasted Salmon with Creamy Tuscan Herb Sauce

Circle B Kitchen

Serves 3 or 4

1 pound center-cut salmon fillet, with skin on

1 or 2 tablespoons extra virgin olive oil or olive oil spray

Tuscan Herb Salt

Tuscan herb sauce for serving

Preheat oven to 250 degrees

1. Make the Herb Sauce (see recipe below)

1. Cut salmon into four uniform portions. Pat dry with paper towel. Sprinkle the tops of the fish with some of the herb salt. Heat 1 tablespoon oil in a heavy ovenproof skillet over high heat; skillet should be large enough to hold salmon without crowding. Add salmon skin side up, and sear quickly about 2 minutes, until it can be lifted easily with a spatula without sticking. Turn, and sear about 2 minutes skin side down. Thickest part should still be raw in center.

3. Brush top of salmon with remaining olive oil and place in oven about 20 minutes. Remove from oven, and serve with Tuscan Herb Sauce

For the sauce:

1/4 cup sour cream

1/4 cup Greek yogurt

1 tablespoon olive oil

1 tablespoon Tuscan Herb salt

Combine all the ingredients. Let the sauce come to room temperature before serving.