Almond Free Herb-Crusted Wild Salmon
Wild salmon gets a serious upgrade here, with a fragrant blanket of parsley, chives, dill, thyme, lemon zest, and garlic pressed right onto the flesh before it hits a hot oven. The result is a fillet that's deeply savory on top and perfectly flaky underneath — the kind of dinner that looks like it came from a nice restaurant but comes together on a single sheet pan. For anyone navigating nut-free eating, this recipe is naturally in the clear: every ingredient is a whole food or a simple pantry staple, with zero risk of sneaky almond flour coatings or nut-based herb blends that sometimes show up in fancier preparations. The olive oil helps the herb crust cling and roast into something almost crispy at the edges, while the salmon stays moist and tender inside. A squeeze of lemon at the table brightens everything up and cuts through the richness of the fish. It's an elegant, fuss-free weeknight meal that genuinely delivers on flavor without any complicated steps or substitutions required.
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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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