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Place trimmed asparagus between and next to salmon on baking tray. Put fish in oven and set timer for 8 minutes, bake. Add yogurt and lemon juice to bowl with remaining spices.
1/4 cup panko breadcrumbs. 1/4 cup finely grated Parmesan. 4 (6-ounce) salmon fillets, thawed if frozen. 1/2 teaspoon kosher salt, or to taste. 2 tablespoons minced fresh parsley. 4 lemon wedges ...
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Ina Rosenberg [3] was born to a Jewish family in Brooklyn, New York City. [4] Her grandparents immigrated to the United States from Russia. [5] Rosenberg grew up in Stamford, Connecticut, [1] the younger of two children born to Charles H. Rosenberg, a surgeon specializing in otolaryngology, and his wife, Florence (née Rich), a dietitian. [6]
Dry the salmon skin thoroughly. With a very sharp knife, cut diagonal slashes in the skin and season with salt and pepper. Heat a nonstick frying pan over medium heat, then add the vegetable oil. Cook the salmon, skin-side down, until the skin is crisp, 45 minutes. Then place the fish in the oven for 34 minutes.
Prepping and baking a pan of Ina's buttery baked shrimp takes just 45 minutes. Here's a quick look at how to make it. Prep your shrimp by peeling, deveining, and butterflying each one.
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related to: deep fried halibut panko recipe baked salmon in foil ina garten food network