Anti Inflammatory Dijon Herb Salmon
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Learn more →Ingredients
4 servings
- 4 salmon fillets (6 oz each), skin-on
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp garlic-infused olive oil, divided
For the herb crust
- 2 tbsp dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the salmon fillets dry with paper towels, then season both sides with the salt and pepper.
- 2
In a small bowl, stir together the Dijon mustard, lemon juice, lemon zest, parsley, dill, chives, maple syrup, and 1 tbsp of the garlic-infused olive oil until combined into a thick, spreadable paste.
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