Dairy Free Herb-Crusted Wild Salmon
Wild salmon is already a showstopper, and a vibrant blanket of fresh parsley, chives, dill, and thyme takes it somewhere truly special. The herb crust gets its brightness from lemon zest and a touch of minced garlic, pressed right onto the flesh so every bite is packed with garden-fresh flavor. Everything is built on extra-virgin olive oil, which means this dish is completely free of butter or any other dairy — no swaps needed, no compromises made. It's the kind of recipe that feels indulgent without relying on cream or cheese to get there. A quick roast at 400°F locks in the moisture of the wild salmon while the herbs stay fragrant and vivid on top. Serve it straight from the oven with a squeeze of lemon and you've got a restaurant-worthy plate that comes together with minimal effort and a very short ingredient list.
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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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