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Herbed Roasted Salmon Medallions


  • 3 tablespoons olive oil
  • Juice and peel of 2 lemons
  • 1 bunch flat parsley
  • Sea salt and freshly cracked pepper to taste
  • A handful of fresh herbs of your choice: thyme, basil, rosemary, tarragon, chervil, etc. (no more than 2 kinds), leaves only
  • 6 cloves garlic
  • 1 side salmon, skinless and boneless, about 4 pounds trimmed


  1. Place all but the last ingredient in a food processor and grind until you obtain a smooth paste.
  2. Preheat oven to 425° F.
  3. Cut he salmon into 10 strips, reserving the tail end for another use.
  4. Cut each strip through their thickness, leaving them attached at one end.
  5. You will get long thin strips.
  6. Rub each strip with the paste, then roll tightly and secure with toothpicks.
  7. You will get neat little cylinders (medallions).
  8. Place the medallions in a pan just large enough to contain them.
  9. Roast 20 minutes.
  10. Serve warm or at room temperature.
  11. Garnish with lemon slices and chopped herbs.


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