Low Sugar Herb-Crusted Wild Salmon
Wild salmon gets a serious upgrade here, blanketed in a fragrant mix of parsley, chives, dill, thyme, lemon zest, and garlic that roasts into a gorgeous, aromatic crust. The whole thing comes together with just olive oil, salt, and pepper as the base — no sauces, no glazes, nothing that sneaks in unwanted sweetness. That makes it a genuinely clean, no-compromise dinner for anyone keeping a close eye on added sugar, since every single ingredient is exactly what it says it is. The herb mixture presses right onto the flesh and clings beautifully during roasting, so you get a vibrant, herby coating rather than anything saucy or sweet. Roasting at 400°F means the salmon stays moist and flaky inside while the herbs turn fragrant and just slightly crisp on top. A squeeze of lemon at the table brightens everything without adding a thing to worry about. It's the kind of effortless, feel-good meal that proves eating clean doesn't mean eating boring.
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Learn more →Ingredients
4 servings
- 4 wild salmon fillets (about 6 oz each), skin-on
- 2 tbsp extra-virgin olive oil, divided
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the herb crust
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp extra-virgin olive oil
- 1 clove garlic, minced
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, combine the parsley, chives, dill, thyme, lemon zest, minced garlic, and 1 tbsp olive oil. Stir until the herbs are evenly coated and the mixture holds together loosely.
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