Tree Nut Free Herb-Crusted Wild Salmon
Wild salmon roasted at high heat is one of those weeknight dinners that feels genuinely special without demanding much from you. The real star here is the herb crust — a bright, fragrant blend of parsley, chives, dill, thyme, lemon zest, and garlic that gets pressed directly onto the flesh before the fillets hit the oven. As the salmon roasts, the herbs meld into a fragrant, slightly crispy layer that keeps the fish moist underneath while delivering serious flavor in every bite. Because the entire recipe relies on fresh herbs, olive oil, and clean whole ingredients, there's no need to scan labels for hidden tree nut oils or almond-based coatings that sometimes sneak into store-bought seasoning blends. A quick 12–15 minutes at 400°F is all it takes to bring the salmon to a perfectly flaky, opaque finish. Squeeze a little lemon over the top before serving and you've got a restaurant-quality plate that's as wholesome as it looks.
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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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