Chestnut Free Herb-Crusted Wild Salmon
Wild salmon roasted at high heat is one of those weeknight dinners that feels genuinely special without demanding much from you. The real star here is the fresh herb crust — a fragrant mix of parsley, chives, dill, thyme, lemon zest, and garlic pressed right onto the flesh before the fillets go into the oven. As the salmon roasts, that herb layer becomes beautifully aromatic and just slightly crisp at the edges while the fish stays tender and flaky inside. Everything in this recipe is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or swap out a single ingredient — it's straightforwardly safe from start to finish. A squeeze of lemon at the table ties it all together and brightens every bite. This is the kind of clean, confident cooking that works just as well for a quiet Tuesday as it does for company.
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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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