Ingredients

• 2 pounds wild sockeye salmon fillet

• 1 cup minced fresh herbs, see note

• 3 cloves garlic, minced

• 2 tablespoons capers, drained

• 1/2 an orange, sliced with end piece reserved

• 1 tablespoons extra virgin olive oil

• salt and pepper

Directions

1. Preheat oven to 450°F and line a large, heavy bottomed baking sheet with parchment paper. Combine minced herbs, garlic and capers in a bowl. Squeeze the end of the orange over the salmon filet, season with salt and pepper then drizzle with olive oil. Coat the salmon with the herb mixture patting it down on top of the entire surface area of the filet. Arrange the slices of orange on top of the herbs in a scattered pattern.

2. Bake for 10-12 minutes depending on the thickness of your salmon. Do not overcook! The thick part of the filet should be bright red and moist. Check at 10 minutes only returning to the oven if necessary for 2 minute increments

   *Use an assortment of any fresh herbs to comprise the 1 cup. Here are thyme, rosemary, oregano, sage, parsley, basil and tarragon.