Reviewed: Feb. 29, 2012

Bland flavor. I think if you add more lemon and seasoning it could be better.

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1 user found this review helpful

Reviewer:

sk1bunni3

Reviewed: Jan. 9, 2011

I mdehi fo my prets aniversar and they loved it

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3 users found this review helpful

Reviewer:

chef

Reviewed: Nov. 5, 2010

So full of flavor. We ate every last bite! I also added 2 cloves of minced garlic to punch up the flavor. Topped with parsley for a little flavor and to give a nice color. I agree with the other reviews that 40 minutes of bake time is just right; doesn't need any more.

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4 users found this review helpful

Reviewer:

amyartworks8

Reviewed: Oct. 27, 2010

I followed this recipe exactly, and I thought the flavor was terrible. I couldn't even eat the vegetables; I just pushed them aside and tried to make do with the salmon, which was edible but barely. Maybe it's just my tastebuds, but I ordinarily love salmon and all of the ingredients in this recipe; it was just the combination that was terrible.

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4 users found this review helpful

Reviewer:

Rayna Lynn

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Living In: Lebanon, New Hampshire, USA

Reviewed: Oct. 14, 2010

I cooked this recipe for the first time yesterday - I found this a little bland - may be will add some garlic and more pepper next time and marinate the salmon for a while too.

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3 users found this review helpful

Reviewer:

Susan10

Reviewed: Aug. 1, 2010

This was really good. I just did green onions, scallions, and kernel corn. I too raised the temperature and dropped the cook time.

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3 users found this review helpful

Reviewer:

FD Lockhart

Home Town: Dallas, Texas, USA

Reviewed: Jul. 5, 2010

We loved this recipe! I left out the mushrooms and the scallions. I only had 1 filet, but cooked the whole hour and it came out so moist and delicious. I will definitely cook salmon this way again!

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4 users found this review helpful

Reviewer:

Brenda

Reviewed: Jun. 30, 2010

This was a good, basic fish recipe. I skipped the tomato and mushrooms because I don't care for either of them and it was really good. I didn't care for what the lemon slices did for the fish and they left a bitter aftertaste where they were sitting so I'll probably just squeeze the lemon over the fish next time. Definitely a keeper!

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8 users found this review helpful

Reviewer:

JADERN

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jun. 21, 2010

My husband and I loved this dish. A light, summery, healthy meal! I used fresh mushrooms and baked for 20 minutes, checked on it, and then put it back in for another 10. Serving size was really only for 2 people - we didn't have any leftovers. Will definitely make it again!

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5 users found this review helpful

Reviewer:

MeeseLikeCheese

Reviewed: Jun. 19, 2010

I love this salmon! I have made it twice now and normally serve it over cous cous. I have made some additions like adding a little balsamic vinegar, soy sauce and garlic. Next time, I want to try the dill addition that was suggested.

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4 users found this review helpful