Roasted Salmon with Citrus and Herbs

It's SUNDAY! Time for a new recipe. From the best of Cooking Light: everyday favorites this Salmon recipe is one I will definitely be making again. I love Salmon (it's my go to meal at any restaurant - that's how much I love it), and this Salmon recipe is definitely in the top 3 Salmons I've ever had. (#1 being a $42 fillet at a Vegas restaurant which better make the #1 spot if I'm going to pay that much for a dinner on a students budget). Considering my love for Salmon, choosing this recipe was still somewhat of a risk... there was no picture in the cookbook for reference (huge risk, I know). But turns out, it was a great Salmon. Even without seeing a picture of it first.

Roasted Salmon with Citrus and Herbs
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh thyme
1 tbsp minced garlic
2 tsp grated lemon rind
2 tsp grated lime rind
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 salmon fillet
cooking spray

1. Preheat oven to 400 degrees
2. Combine first 7 ingredients in a small bowl. Place salmon on a broiler pan coated with cooking spray. Rub parsley mixture over salmon. Bake at 400 for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Notes:
-This salmon was soooo good. The lemon, lime, parsley, and thyme smelled absolutely amazing when combined together! If summer could be put into a bowl and spread on a salmon, this would be the recipe. Very light and super tasty.
-Fresh thyme is interesting to 'chop'. I found that more of a 'picking-the-leaves-off' technique worked best.
-Actually measure the salt. Don't guess a teaspoon.
-I didn't know 'doneness' is a word.

Also shown in the pictures is the side dish: Roasted Tomatoes with Shallots and Herbs. See other post for this recipe. (I highly recommend you check this recipe out.)