As you know, I love, love, love, LOVE salmon.
Lately I have resorted to only eating it at home, so I was thrilled to find frozen wild salmon filet at my local Wisconsin meat market.
This recipe is inspired by a breadcrumb-and-herb crusted salmon dish that I made during a cooking class for my bachelorette party two years ago (today is actually my 2-year anniversary with my husband!).
So to make it paleo, I omitted the breadcrumbs, and I promise you won’t miss them at all.
OMG, the flavors in this salmon are SO GOOD.
Honestly, I could NOT STOP eating it. The combination of lemon, mustard, and herbs is so refreshing, and the real stunner among the ingredients is the DILL. Do not skimp on the fresh dill, people!
Plus, the delicious leftovers are awesome scrambled into your eggs the next morning and/or chopped into a salad at lunch. (Tip: I wouldn’t suggest keeping leftover salmon longer than a day or else it starts to taste a little wonky.)
peaches & cake
Roasted Salmon with Fresh Herbs and Lemon (aka, “Dill-icious” Lemon Salmon)
Inspired by Jennifer Sperling, Pink Sparrow Cooking Parties and Catering
- 1 whole filet of wild-caught salmon, bones and pins removed (ask the deli guy to remove the bones if you don’t want to do it yourself)
- 2 ½ Tbsp. whole-grain mustard
- 2 Tbsp. fresh dill leaves, chopped
- 2 Tbsp. chopped fresh flat-leaf parsley leaves, chopped
- 2 Tbsp. fresh basil leaves, sliced thinly into a chiffonade *To make a chiffonade, stack a few leaves into a neat pile, then roll the pile of leaves lengthwise into a tight cigar shape, then thinly slice across the cigar with a sharp knife.
- 1 ½ Tbsp. fresh lemon juice + extra lemon wedges, for serving (you’ll need at least 2 lemons for the recipe)
- 2 Tbsp. good-quality extra-virgin olive oil, plus extra for greasing
- Sea salt and fresh ground pepper to taste
- parchment paper & foil
- Preheat oven to 450°F.
- Make the mustard-herb crust: In a small bowl combine the fresh herbs, mustard, lemon juice and olive oil. Season with salt and pepper to taste and mix with a fork. (To save time, this step can be done ahead of time and covered with plastic and placed in the fridge until ready to marinate.)
- Marinate: Line a large baking sheet with parchment paper and grease with olive oil. Place salmon on the parchment paper. Season with salt and pepper. Spoon the herb mixture evenly over the fish and smooth to cover completely. Cover the baking sheet with foil. Let the salmon marinate at room temperature for up to 30 minutes, but no longer than that (or else the lemon juice will start to “cook” the salmon).
- Bake: Put the baking sheet into the oven and roast at 450°F until the fish is just cooked through and flakes easily with a fork, about 10 minutes for medium rare and 12 minutes for medium. Remove from oven and let rest a minute or two.
- Serve: Pick up the sides of the parchment paper and carefully transfer salmon to a serving tray. Pull the parchment paper away from the tray (or leave it there). Slice on an angle with an angled spatula and serve with lemon wedges.Tip: Store the remaining parsley and dill wrapped in damp paper towels and placed in plastic bags in the fridge.