Herb Coated Salmon
Elevate your weeknight dinner with this delectable Herb Coated Salmon recipe, a perfect blend of freshness and flavor that’s as easy to prepare as it is impressive to serve. Tender salmon fillets are brushed with tangy Dijon mustard and topped with a vibrant layer of fresh herbs—parsley, dill, chives, and thyme—enhanced by the zest of lemon and a crunchy panko breadcrumb topping. Baked to perfection in just 12 minutes, this dish is delightfully crispy on the outside and flaky on the inside. A drizzle of olive oil ties it all together, while a squeeze of fresh lemon juice at the end brightens every bite. Perfect for a healthy, elegant dinner, this recipe is packed with nutrients and flavor, making it an ideal choice for seafood lovers. Cooking time is minimal, but the results are nothing short of gourmet perfection. Serve with lemon wedges and your favorite side dishes for a meal that shines on any table!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Salmon fillets
- 0.25 cup Fresh parsley
- 0.25 cup Fresh dill
- 2 tablespoons Fresh chives
- 1 tablespoon Fresh thyme leaves
- 2 pieces (minced) Garlic cloves
- 1 teaspoon Lemon zest
- 0.5 cup Breadcrumbs (panko recommended)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Dijon mustard
- 4 pieces (for serving) Lemon wedges
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a small mixing bowl, combine the parsley, dill, chives, thyme, garlic, lemon zest, breadcrumbs, olive oil, salt, and black pepper. Mix until the ingredients are evenly coated and the mixture resembles damp sand.
Pat the salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
Brush a thin layer of Dijon mustard on the top of each salmon fillet. This will help the herb coating adhere.
Spread the herb mixture evenly over the top of each salmon fillet, pressing gently to ensure it sticks.
Place the salmon in the preheated oven and bake for 10-12 minutes, or until the salmon is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
Once cooked, remove the salmon from the oven and allow it to rest for 2 minutes before serving.
Serve the herb-coated salmon with fresh lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3900 mg | 170% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 2.3 g | ||
| Protein | 147.6 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
