1 lb Salmon
Olive Oil for brushing
Salt & Pepper to taste
About ¼ cup Jam of choice (I prefer fig or apricot for this recipe)
2-3 tbsp Sriracha
¼ bunch Italian Parsley, chopped
¼ bunch Dill, chopped
Handful of Mint, chopped
Chopping board
Brush
Small bowl
Whisk or fork
Sharp knife
Baking sheet
Parchment paper
Preheat oven to 350°F or 176.5°C and line a baking sheet with parchment paper
Lay the salmon on a chopping board, pat dry with paper towels, brush with olive oil and season with salt and pepper
In a small bowl, whisk together the jam and sriracha and spoon on top of the prepared salmo
Take the chopped up, parsley, dill, and mint, mix together and cover the top of the salmon
Cook for 20–25 minutes and serve