.svg)
Sign Up for new Healthy Recipes
Introduction
As the holiday season ushers in indulgent feasts and hearty meals, this Herb-Roasted Salmon with Lemon and Dill stands out as a beacon of balance and health-conscious celebration. Rooted in Scandinavian culinary traditions, where salmon is a Christmas staple, this dish brings a touch of Nordic elegance to the festive table. The practice of herb-crusting fish dates back centuries, with dill being particularly prized in Northern European cuisine for its ability to complement the delicate flavor of salmon. This recipe not only honors these time-honored techniques but also caters to modern preferences for lighter, nutritious holiday options. Whether you're looking to start a new Christmas tradition or simply want to incorporate more heart-healthy omega-3s into your festive spread, this dish offers a perfect blend of tradition and contemporary wellness.
Ingredients
• 4 (6 oz) skin-on salmon fillets, preferably wild-caught
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced
• Zest of 1 large lemon
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Dijon mustard
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Lemon wedges, for serving
Step 1:
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a medium bowl, mix together the chopped dill, parsley, chives, thyme, minced garlic, and lemon zest.
Step 3:
In a separate bowl, combine the olive oil and Dijon mustard. Brush this mixture evenly over the flesh side of the salmon fillets.
Step 4:
In another bowl, mix the panko breadcrumbs, grated Parmesan cheese, salt, and pepper.
Step 5:
Press the herb mixture onto the mustard-coated salmon, then top with the breadcrumb mixture, pressing gently to adhere.
Step 6:
Place the salmon fillets, skin-side down, on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.
Step 7:
Remove from the oven and let rest for 2-3 minutes before serving with lemon wedges.
Q: Can I use frozen salmon for this recipe?
A: Yes, but ensure it's fully thawed and patted dry before use. Fresh salmon is preferred for optimal flavor and texture.
Q: How do I know when the salmon is cooked through?
A: The salmon should flake easily with a fork and be opaque in the center. An internal temperature of 145°F (63°C) indicates it's fully cooked.
Q: Can I prepare this dish in advance?
A: You can prepare the herb and breadcrumb mixtures up to a day in advance, but it's best to crust the salmon just before baking for the crispiest result.
• For a gluten-free option, substitute almond flour for panko breadcrumbs.
• Choose salmon fillets of similar thickness for even cooking.
• Pat the salmon dry with paper towels before applying the herb crust for better adherence.
• Fresh herbs are preferred, but dried herbs can be used in a pinch (use 1/3 the amount of dried herbs).
• This recipe contains fish and dairy (Parmesan). It can be made dairy-free by omitting the Parmesan cheese.
• For best flavor and texture, use fresh, high-quality salmon from a reputable fishmonger.
Serve each fillet on a warmed plate with a lemon wedge. Pair with roasted vegetables or a light salad for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven to maintain the crispy crust.
Prepare the herb and breadcrumb mixtures while the oven preheats to save time. Have all ingredients measured and ready before starting to assemble the dish.
- Ensure the salmon is at room temperature before cooking for even baking.
- Don't overcook the salmon; it should be just opaque in the center when done.
- For a crispier crust, broil for the last 1-2 minutes, watching carefully to prevent burning.
For a dairy-free version, omit the Parmesan and increase the breadcrumbs by 2 tablespoons. For a Mediterranean twist, add 1 tablespoon of capers to the herb mixture.
Pair with a crisp Sauvignon Blanc or a light Pinot Noir. For a non-alcoholic option, try a sparkling water with a splash of lemon juice.
Best in spring and summer when fresh herbs are abundant, but suitable year-round with high-quality salmon.
Contains fish (salmon), dairy (Parmesan cheese), and gluten (panko breadcrumbs). May contain traces of eggs and soy depending on the brand of panko used.
