Anti Inflammatory Lemon Herb-Crusted Salmon
Total time30 min
Prep time15 min
Cook time15 min
5.0(12)
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tbsp garlic-infused oil, divided
- 1 tbsp dijon mustard
- ½ cup fresh flat-leaf parsley, finely chopped
- 3 tbsp fresh chives, finely chopped
- 1 tsp lemon zest (from about 1 lemon)
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
For serving
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and brush it lightly with 1 tbsp of the garlic-infused oil.
- 2
In a small bowl, combine the parsley, chives, lemon zest, salt, and pepper. Drizzle in the remaining 1 tbsp garlic-infused oil and stir until the herbs are evenly coated and the mixture holds together loosely when pressed.
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