Brazil Nut Free Herb-Crusted Wild Salmon
Wild salmon roasted at high heat is one of those weeknight dinners that feels far more impressive than the effort involved. The fillets get a generous press of fresh parsley, chives, dill, thyme, lemon zest, and garlic — a bright, aromatic crust that locks in moisture and perfumes the whole kitchen as it roasts. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels for hidden nut-based oils or fillers that can sneak into pre-seasoned or packaged fish products. The olive oil helps the herb mixture cling beautifully to the flesh, so you get a cohesive, golden-edged crust rather than herbs that slide off the moment you plate it. Roasting skin-side down on parchment means cleanup is minimal and the skin stays intact, making it easy to lift each fillet cleanly onto a plate. A squeeze of lemon at the table pulls everything together and cuts through the richness of the salmon in the best possible way. It's the kind of clean, vibrant meal you'll want on repeat.
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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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