Paraben 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 crust brings together parsley, chives, dill, thyme, lemon zest, and garlic — all pressed directly onto the flesh so every bite is fragrant and bright. For anyone navigating paraben sensitivities, the appeal here is the ingredient list itself: whole, recognizable foods with no processed additives, preservatives, or synthetic compounds hiding anywhere. Olive oil does the heavy lifting as both a binder and a finishing fat, keeping things clean and simple from start to finish. The oven does most of the work, and a quick check with an instant-read thermometer tells you exactly when the fish is perfectly done — no guesswork, no stress. Serve it straight from the pan with a squeeze of lemon and you have a genuinely elegant plate that doesn't compromise on anything.
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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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