Paleo Herb-Crusted Wild Salmon
Wild salmon is one of the most naturally nutrient-dense proteins you can put on the table, and roasting it with a blanket of fresh herbs takes it from weeknight staple to something genuinely impressive. The crust is built from parsley, chives, dill, thyme, lemon zest, and garlic — all whole, clean ingredients that press right onto the flesh and perfume the fish as it roasts. Every single component here is grain-free, legume-free, and free of any processed oils or additives, so it fits ancestral eating principles without any substitutions or workarounds. The olive oil does double duty, keeping the fillets moist while helping that herb layer cling and turn fragrant in a hot oven. Roasting skin-side down on parchment means you get a clean release and beautifully flaky flesh every time, no fussing required. A squeeze of lemon at the end brightens everything and lets those fresh herbs really sing. It's the kind of dish that looks like you spent hours on it but comes together with nothing more than a bowl, a baking sheet, and good ingredients.
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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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