Ingredients
4 salmon fillets (6 oz each)
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/2 teaspoon garlic powder
Salt and pepper, to taste
1/2 cup unsalted butter, melted
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Lemon wedges, for serving
Fresh herbs, for garnish (optional)
Instructions
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Prepare the Herb Crust: Preheat the oven to 400°F (200°C).
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In a small bowl, combine parsley, thyme, rosemary, garlic powder, salt, and pepper.
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Brush the salmon fillets with olive oil and Dijon mustard, then press the herb mixture onto the top of each fillet to form a crust.
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Bake the Salmon: Place the salmon fillets on a baking sheet lined with parchment paper or lightly greased.
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Bake for 12-15 minutes, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork.
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Make the Lemon Butter: While the salmon is baking, in a small bowl, whisk together the melted butter, lemon juice, and lemon zest.
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Serve: Once the salmon is cooked, drizzle the lemon butter over the top of each fillet.
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Garnish with extra fresh herbs and lemon wedges, and serve immediately.