Cashew Free Herb-Crusted Wild Salmon
Wild salmon roasted with a blanket of fresh herbs is the kind of weeknight dinner that feels far more impressive than the effort involved. The crust comes together from parsley, chives, dill, thyme, lemon zest, and garlic — all stirred with a little olive oil until the mixture holds — then pressed directly onto the flesh before the fillets go into a hot oven. Everything here is straightforward and whole-food, so there's no need to scan labels or second-guess a single ingredient. Tree nut allergies can make restaurant fish dishes genuinely stressful, since sauces and crusts are common hiding spots for ground cashews or cashew-based butters — this one sidesteps all of that entirely. The salmon roasts skin-side down until the flesh is opaque and flakes at the thickest part, locking in moisture while the herb layer turns fragrant and just barely set on top. A squeeze of lemon at the table brightens everything and makes the whole plate sing. It's clean, vibrant, and exactly the kind of recipe 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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