Fructose Free Herb-Crusted Wild Salmon
Wild salmon is one of those ingredients that practically sells itself — rich, flaky, and deeply satisfying straight out of the oven. What makes this preparation especially smart is the vibrant herb crust built from parsley, chives, dill, thyme, lemon zest, and garlic, all bound together with a little olive oil. Every single ingredient here is naturally free of fructose, so there's no need to scrutinize labels or swap anything out. Managing a low-fructose diet can feel limiting when it comes to flavor, but this dish proves that fresh herbs and good olive oil are more than enough to make something genuinely impressive. The crust presses right onto the flesh side of each fillet and roasts into a fragrant, golden coating that locks in moisture beautifully. A squeeze of lemon at the table keeps things bright without tipping into problematic territory. It's the kind of weeknight dinner that feels special enough 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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