Walnut Free Herb-Crusted Wild Salmon
Wild salmon roasted at high heat with a blanket of fresh herbs is one of those weeknight dinners that looks far more impressive than the effort involved. The crust is built from parsley, chives, dill, thyme, lemon zest, and garlic — all stirred together with a little olive oil so the mixture clings beautifully to the flesh as it roasts. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required. The high oven heat locks in moisture while the herb layer turns fragrant and just barely golden, giving you flaky, tender fish with a bright, garden-fresh finish. A squeeze of lemon at the table pulls everything together and cuts through the richness of the salmon. It's the kind of clean, confident cooking that works just as well for a quiet Tuesday as it does for company.
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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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