Anti Inflammatory Herb-Crusted Wild Salmon
Wild salmon is one of the most powerful ingredients you can put on your plate, loaded with omega-3 fatty acids that actively work to calm inflammation in the body. This oven-roasted version keeps things beautifully simple — skin-on fillets brushed with extra-virgin olive oil, seasoned, and blanketed in a fragrant mix of fresh parsley, chives, dill, thyme, lemon zest, and garlic. Every single ingredient in that herb crust pulls its weight, and together they create a dish that smells incredible the moment it hits the oven. The technique is straightforward: press the herb mixture onto the flesh side and roast until the salmon is opaque, flaky, and perfectly cooked through. Extra-virgin olive oil does double duty here, both helping the crust adhere and adding its own well-documented benefits to the finished dish. A squeeze of fresh lemon at the table brightens everything up and makes the herbs pop even more. This is the kind of weeknight dinner that feels special enough for company but requires almost no effort to pull off.
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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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