Rosemary oil Thyme Halibut Over Wilted Green spinach Salad, Baked Taters and Asparagus


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Video taken from the channel: SAM THE COOKING GUY

Slice your potatoes into bit sized pieces and cut off the rough end of your asparagus. Line a Pyrex baking dish with aluminum foil (it will make it easier to clean afterwards) and toss in your potatoes and asparagus. Drizzle with olive oil and season with salt, pepper, thyme and rosemary. How to bake halibut in the oven.

Preheat oven to 400 F. Line half sheet with parchment paper. Place halibut fillets in the middle, and asparagus around it. Brush halibut and asparagus with olive oil. Generously sprinkle with salt and cracked black pepper. Top with minced garlic and shredded Parmesan cheese.

Preheat oven to 400 F. Line half sheet with parchment paper. Place halibut fillets in the middle, and asparagus around it. Brush halibut and asparagus with olive oil. Generously sprinkle with salt and cracked black pepper.

Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices. Place the package on a baking sheet.

Bake the salmon for 18 to 25 minutes, depending on how thick the fish is. To plate, I like to serve my salmon and spinach over mashed potatoes. You put the potatoes down first, then top with the wilted spinach, and salmon to finish. I garnish my salmon with extra lemon wedges and fresh thyme. Enjoy!

Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.

When ready, remove the baked halibut and vegetables from the oven. Serve with your favorite grain, Lebanese rice, or pasta. Wrapping halibut in thinly sliced potatoes before cooking makes for a gorgeous presentation and a satisfyingly crisp crust. Serve it over a bed of garlicky wilted spinach.

Preheat oven to 400º. On a large baking sheet, toss asparagus with olive oil and season generously with salt and pepper. Roast until tender and slightly charred, 25 minutes.

Because halibut takes on added flavors so well, it only needs a few minutes of quick marination before simply being placed onto a parchment-lined baking sheet and baked for roughly 12 minutes. Baking halibut in this way yields a moist, flavorful piece of fish, one perfect to serve with a light accompaniment of simple quinoa, or some roasted. Latest Recipes ALL latest recipes → Find a Recipe FULL recipe index → Meet Sam Hi, I’m Sam.

I am a self-taught cook and photographer from Vancouver, Canada. On Ahead of Thyme, you will find hundreds of quick and easy, (mostly) healthy recipes for the everyday home cook, using quality and wholesome ingredients. Sometimes my sweet tooth gets in the way.

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Add the chard and spinach to the pan, together with the parsley, marjoram, mint, and sage.

“The Art of Cooking: The First Modern Cookery Book” by Maestro Martino of Como, Luigi Ballerini
from The Art of Cooking: The First Modern Cookery Book
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Grilled zucchini also paired well with the fish, and we finished them both with a flavorful mixture of extra­virgin olive oil, basil, and shallots.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
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America’s Test Kitchen, 2012

FOR THE RISOTTO: Bring chopped asparagus ends, chopped dark green leek parts, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
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America’s Test Kitchen, 2015

Add to the baking dish along with the tomatoes, bay leaves, parsley, mint, green beans, and okra.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
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Toss the smoked salmon, grated lemon zest, chile pepper, and chopped onions or shallot into the bowl, season with salt and white pepper, and give everything a good stir.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
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Add the fish, parsley, and bay leaf and simmer for 4 to 5 minutes.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
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Remove the lemon and dill from the salmon and serve on plates with the celeriac purée.

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Place the cooked halibut fillets on the plates, directly on top of the salad or to the side, and garnish with cilantro.

“Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity” by Ivor Cummins, Jeffry Gerber
from Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity
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In a bowl, mix the remaining zest, leeks, butter, dill, 1 clove garlic, 1 tablespoon of the olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

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Add the garlic, parsley, and andouille and cook for 3 minutes.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
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Harvard Common Press, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Sam… I see where a lot of chefs use shallots… I use yellow onions in almost everything along with green onions…. what is the difference in flavor with a shallot?

  • I’m convinced this guy has no cooking skills whatsoever and just copies shot from YouTube. Doesn’t get his pans hot before adding oil, doesn’t whisk while adding cold butter, etc.

  • Great reipes but sometimes amount of ingredients, oven temperature, name of fish are not deciferable! and the translation sometimes is not so good, love to try all of them. Please help!

  • I’m so excited to make this tonight! Could you also make this with the skin still on, like broiled? My husband loves when the skin is still crispy, but im used to taking it off.

  • I dont mind cooking fish, its just fucking bones I hate. Bought a fillet from the supermarket, coughing up bones. Cant trust those guys with stuff like that, need a specialist

  • wow sam doesnt have his obnoxious bad attitude and over the top reactions to the food after tasting it. This sam is a lot better than the new episodes.

  • Most of the comments sayin that salmon is undercooked, and the other said salmon is OK being overcooked, while i said to myself “he eats what he cooks, why tf yall sayin crap about his salmon” ��

  • But not with the skin please…it’s too strong flavored to me…..but once upon a time, I had fish with the sun dried tomatoes in a vacation hotel in Rotarua…it was SO tasty….wonderfully delicious. So I’m sure this recopecwill be that good too.

  • Have made this dish with Pollock too, and have tried it several times and always amazing. So simple and so tasty and good for you.

  • When I cook sockeye I enjoy cooking it on the bbq. I salt it over night to firm the meat then cook it skin side down until the fish forms a bead of sweat on it then flip it. Great vid. Cheers

  • I know you don’t know me, but I’m a fan of yours. I watch all yours shows master chef, hell kitchen. I’m living in Dallas, Tx. On Dialysis and Disability. I need help in refixing the house that I would like to own.

  • Damn Gordon…Enunciate a little better please… Every time he says peanuts in #2 it clearly sounds like he’s saying “penis”. Too damn funny!

  • We love your channel and tried this!

    We think the salmon came out under cooked (from chilled, not room temp, and farm salmon).

    The sauce wasn’t as thick as we wanted. Probably just need to cook longer.

    እንዴት አድርገን በሰላጣ እና አቩካዶ አፒታይዘር እናዘጋጃለን? how to prepare apitayzer/side using avocado and lettuce mix…

  • Made it for my mom on Mother’s Day. Also roasted some Brussels sprouts with mushrooms, miso sesame vinaigrette, and chili thread. Amazing to say the least. She said it was better than a 5 star restaurant ����

  • When I served this to my husband I said it was courtesy of Mr Ramsey so if he didn’t like it he could blame Gordon……LOL…….Good news is Mr Ramsey and I are still in Mr Boots’ good graces 😉 So simple and so delicious! Thank you Mr Ramsey for sharing your awesome talent with everyone.

  • I don’t understand the English thing about mushy peas n beans on toast. I won’t even mention blood pudding and pan fried tomatoes with breaskfast.

  • So wrong you didn’t even make a fond or let the pan get hot first and added to much wine…lol it should evap instantly…take cooking classes

  • Could you list out the times of the different recipes in the description, i looked up one specific fish recipe, i dont need the rest of the shit

  • Jamie, are you sure this recipe is complete? I didn’t hear you mention to lightly drizzle half a bottle of olive oil over the breadcrumbs.

  • Did it today:… I did use sweet potato over regular one though… and added a bit of celery in to counterpart the sweetness….  it was delicious! Thanks @Gordon Ramsay 

  • In light of the new report by the IPCC and the ongoing debate about the climate impacts of meat consumption (especially beef), is it about time a chef did a ‘Low Carbon Recipe Book’ for ideas on how to eat with low impacts to the planet? Could be a handy contribution.

  • Dang wow how does he cut so smooth and easy. Just tried cooking this. Didn’t realize how tough fish skin is. My knives must be dull. Had to saw into it.

  • What he’s calling coriander, we call cilantro. The seeds are coriander. The leaves are cilantro. The two taste completely different. And yes, I know he’s British, so they don’t speak the same English as we do here in the US. But I hope that clears up any confusion.

  • anybody else have trouble scoring the salmon? My knife is sharp, but it just won’t cut through the skin as easily as shown here, and i end up putting to much pressure on the meat and it starts to fall apart and i cut all the way through because of it. 

  • I just made this salmon and it was delicious (like everyone else who lies in the comment section to get likes) The skin was so crispy! (Even though they knew they fucked up.) -_-

  • His cooking style is for advance chefs and if your not….you have to start at the bottom like maybe scrabble eggs or noodles for beginners��

  • What was that? crab meat? is that something you get from a supermarket? or do you have to cook it too? Apologies if this turns out to be a stupid question, but hey, everyone needs to start somewhere ��

  • He said “flip the Salmon ONCE and once only” and he goes on to flip it 3 times. He also said “Don’t touch it/ that’s not rocket science is it?” tilts the pan over so it cooks the side of the salmon. False information being told here

  • Professional chefs the epitome of classy table manners. They either chew with their mouths closed when they have to eat in front of the camera or they eat off camera. They understand what we all learned about eating etiquette starting when we were 6 years old.

    Mukbang YT video creators the absolute trash of table manners. I’ll be so glad when that ridiculously stupid trend passes.

  • He cooked the fuck out of that. I remember him saying on MasterChef “We don’t go for a well done salmon” (Hypocrite)… A crispy salmon should still be pink all the way through yet still achieve that crust.  

  • Looks overcooked thou, it should finnish cooking itself after you take it out of the pan if you want a perfect salmon. Well people might like it overcooked aswell i have no idea about that.

  • best salmon i ever cooked. i served it with asparagus( oven drizzled with  oil, salt garlic and lemon), and cabbage salad( red cabbage cut thin, onion, salt, pepper, oil and vinegar). worked great

  • Why olive oil? Peanut oil is more neutral. McDonalds always used to use beef tallow.  My sainted mother always kept a jar of bacon dripping in the fridge and fried everything in it. 

    I watch at lot of cooking shows but no one explains any of this.

  • They REALLY need to get more of a top angle with the camera.  The 3/4 side shot is not beneficial.  We “look” for things as chefs to see what is done, etc.. and what is shown more here is his hands and the pots.  ;  /

  • Trying to make this for a date… anyone know if you can replace the heavy cream with anything else? Don’t want to shit myself on the date LOL

  • All these coocking celebrities have to stop frying (in pans) with olive oil.
    Olive oil, the expensive one cold pressed (a.k.a. extra virgin), is not suitable for high temperatures (a.k.a. frying) pan heats it more than the smoke point (extra virgin olive oil have smoke point of 160’C, when most pans can reach 300’C) “The smoke point is the temperature at which the oil is decomposed and where possibly toxicological relevant compounds are formed.” (can google it).
    The cheaper olive oil (like pomache) is produced by heating and pressing the product left from production of the expensive olive oil, then filtering this type of oil oil is better (but not perfect) for frying, becouse of it’s higher smoke point (238’C).
    Cheap alternative is refined sunflower oil (227’C).
    I’m not talking about quality of the cold oil, i’m talking about that the expensive ones are toxic after heating above smoke point.

  • I love salmon. I tried this last night and came out great. I always broil my salmon a lil and then topped it off with the sauce. My wife went crazy

  • Cooked this for my mum just now. She usually hates cod and finds it boring but she hasn’t stopped going on about how incredible it was. She said it was the tastiest Cod she’s ever had and the flavours unbelievable! 5 star rating ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

  • I’ve made this many many times and it truly is delicious; if I don’t have any basil I’ll improvise with some green pesto; I use cod loin sometime, mackerel another time. And I bake it in the oven at 180 C!! Let those creative juices flow. Absolutely beautiful with sweet potato wedges and peas; proper fish fingers and chips and peas.

  • For the paste: blend half a chilli, sun-dried tomato paste (2-3 tbsp) with a swig of the oil, two cloves of garlic, lemon zest and juice of + lemon, handful of basil, tbsp balsamic vinegar, 40g or inch square of parmesan.

    For the breadcrumb coating: blend 200g bread, half a tin (or 4 fillets) of anchovies, pepper, 2 cloves of garlic.

  • i’m super tempted to try this recipe but is there anything that can sub in and replace the white wine? you know, muslim cannot consume wine.

  • Looks great! I can‘t wait to try the recipe. Fit perfect to my Dessert which I grilled on a gas grill.��
    LG Ronald

  • I know its a bit of a random one, but whatever happened to Aaron Craze, I can’t find nothing about him since 2015, do you still keep in contact with him and what does he do now?

  • Just tried out this recipe last night and it tasted amazing!!! I have a couple questions and would really appreciate some inputs!
    -My oven doesn’t have grill mode, what can I do to achieve the same result?
    -The breadcrumbs tasted great but it wasn’t crispy, what have I done wrong?

  • Well…I found our just how dull my knives are.  It was a good thing the fish was already dead…what a hack job.  I evidently need new knives…poor fishy

  • looks like a great fish dish and Im going to try it asap but first I have to ask you always use olive oil so my question is how do I know when to use reg. Olive oil or ex virgin olive oil and is one oil better on fish

  • Gordon adds salt and pepper to his food like it’s going out of style. I add salt and pepper to my food too, but goddamn..
    Maybe that’s why he can’t sit still in every video: his blood pressure is probably through the roof.

  • que delicia Jamie, ud. siempre cocinando rico, esa mezcla de sabores en ese paescado, el tomate seco con aceite de oliva, la albahaca, el jugo de limon y todo lo demas que RICOOOOO. gracias por ense;arnos a cocinar.

  • Oliver next campaign was to get the people of the USA to start eating healthy, and he started off with west Virginia, he wants to inform communities about how important it is to eat home made healthy food,

  • Im definitely going to give this a try. By the way Jamie am a massive Spicey Sicilian Pesto fan so is my 6 year old for many years now.

  • Ina Garten Like Always You Have Me In Complete Awe Of Another Delicious Recipe. I Happen To Love Salmon And Your Recipe Looks Perfectly Moist Yet Slightly Sinfully Delicious All At The Same Time. I Am Going To Make This Hopefully For 2020 New Years Day Or Possibly A Few Days After, Depends If I Can Find The Perfect Salmon. Again Thank You So Much For Another Inspired Recipe… In Advance, Happy New Year Everybody!

  • In 1999, he started working in the river coffee, in Fulham, London, that’s where the BBC noticed him, he went on to make a tv cooking show, it was a big succeeds, after that he wrote a cookbook which become a best -seller, in the same year, he received an invitation to prepare lunch for the prime minister at 10 downing street

    Oliver become famous for his simple, healthy but delicious creation, his recipe were fresh,and the style of his cooking program was relaxed, friendly and cool, he turned food preparation and cooking into a fun activity, instead of a boring chore

  • Jamie Oliver
    While he was growing up,Jamie Oliver parents ran a restaurant in Essex, England and he used to practice cooking in the kitchen there, he enjoyed cooking very much, so after he finished school,he went to Westminster catering college, where he studied to become a chef

  • Jamie, you have some nice fish recipes, but this is one of the better ones i have seen in a while. All kinds of flavor and texture in this recipe, and being Irish, cod is my favorite fish.

  • How do you make the olive oil not reach its smoke point? ANSWER: You don’t. Should this recipe include a disclaimer, may cause cancer?

  • Could you please gives us the cooking time & to what temperature the oven should set!
    The secret of your delicious cooking is you cook them with art & passion��������

  • Not a big sun-dried tomatoe fan but will replace with the sun dried capsicum. Love the rest.This will be the new recipe for my next catch. Cheers Jamie ☺

  • Hello☺, Chef Oliver. My name is Tatiane and i am from Brazil. We Brazilians love your recipe❤.Sorry, My English in not very good, but i love this recipe! ��

  • This looks delicious, I can’t wait to try it! As an aside, you look so young here, I feel as though I’m watching Naked Chef. (I miss that show)

  • One of the most beautiful fish recipe I have ever seen Jamie, thank you so much, I do love bread crumbles and it looks very delicious here.
    what’s good about this one, is that it can be very healthy with a little changing in the ingredients like using whole wheat bread or anything that fit with my diet.
    I’ll try it very soon <3

  • I normally enjoy her recipes, but this one is a hard pass. If she wanted to use a mustard glaze on salmon (it doesn’t need it imho), she could’ve just used her mustard creme fraiche glaze. It adds flavor without too much oil for an already oily fish.

  • Wow this looks amazing man!! I tried to make mine like this I posted a picture of it on my ig! taylorjames_ig Tell me if you like my pesto sauce, its pesto with feta and diced roma tomatoes on a dash of olive oil and slight heat.

  • Wow! @Jamie Oliver thanks for sharing this! It seems easy to make and will definitely have to put the ingredients on next my grocery shopping list! And I didn’t know to use the method you shown about olive oil & herbs! Thanks! ☺️��

  • HOW does this not have more traffic online?! This was amaze balls. I made it with a quinoa/mushroom pilaf and steamed fresh green beans and it was delicious. Only 470 calories! Insanity. PLEEEASE make more videos!:)

  • In 2005, Oliver introduced a campaign to improve school dinner in the UK, he went to get rid of the junk food that they served to kids and make kids eat fresh, healthy food, it was not an easy task, but eventually the campaign was a success and students eating habits showed great improvement

  • wow Gordon listening to you cook is like listening to meditation sounds. so smooth. lol. if i were the one married to you i’d sit in the kitchen just to look at and listening to you cook. lol.

  • I make a similar recipe without the mustard & I add grated ginger, a tablespoon of honey or sugar & some kind of citrus juice. Comes out flavorful & moist every time.