High Fructose Corn Syrup 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 herb crust brings together parsley, chives, dill, thyme, lemon zest, and garlic — all whole, recognizable ingredients with zero processed additives hiding in the mix. That matters more than you might think, because high fructose corn syrup has a sneaky way of turning up in marinades, glazes, and bottled sauces that seem totally innocent at first glance. Here, everything is made from scratch, so you know exactly what's going on the fish and into your body. A quick roast at 400°F locks in moisture while the herb layer turns fragrant and just barely golden at the edges. Serve it straight from the oven with a squeeze of lemon and you've got a clean, vibrant plate that genuinely doesn't need anything else.
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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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