Wild salmon roasted with a blanket of fresh herbs is the kind of weeknight dinner that feels far more impressive than the effort required. Parsley, chives, dill, and thyme come together with bright lemon zest and garlic to form a fragrant crust that locks in moisture and perfumes the whole kitchen as it roasts. The flesh stays tender and flaky inside while the herb layer on top turns beautifully aromatic — no breadcrumbs, no fillers, just clean, vibrant ingredients doing all the work. For anyone navigating grain sensitivities, this recipe is naturally free of rye and any grain-based coatings, so there's no need to hunt for specialty substitutes or scrutinize labels. A quick pat-dry and a gentle press of the herb mixture is all the prep you need before the oven takes over. Squeeze a little lemon over the top at the table and you've got a restaurant-worthy plate that's as wholesome as it is satisfying.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
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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