Red Meat Allergy Friendly Dijon Herb Salmon
Total time25 min
Prep time10 min
Cook time15 min
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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
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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