Whole 30 Herb-Crusted Wild Salmon
Wild salmon gets a serious upgrade here, blanketed in a fragrant mix of parsley, chives, dill, thyme, lemon zest, and garlic that roasts into a gorgeous, aromatic crust. The combination of fresh herbs and olive oil presses right into the flesh, so every bite delivers bright, garden-forward flavor alongside the rich, buttery salmon underneath. This is exactly the kind of meal that feels restaurant-worthy but comes together with minimal effort and a single baking sheet. Whole30 can sometimes feel limiting when you're craving something impressive, but this dish is naturally compliant without any swaps or substitutions — just clean, real ingredients doing all the heavy lifting. Roasting at high heat keeps the fillets moist and flaky while the herb layer sets into something almost crunchy at the edges. A squeeze of lemon over the top right before serving ties everything together and makes the flavors pop. It's the kind of weeknight dinner that earns genuine compliments.
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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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