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Herb-crusted Salmon
Omega-3 Rich

Saumon rouge sauvage cuit au four

By: Larry's Catch 4.84(94 reviews)

Ce saumon rouge cuit au four en croûte d'herbes est un plat léger et élégant qui met en valeur la qualité supérieure du saumon rouge sauvage Larry's Catch . La croûte d'herbes ajoute une explosion de saveurs fraîches, tandis que la richesse n...

TIME
TIME
30 min
SERVINGS
SERVINGS
4 ppl
DIFFICULTY
DIFFICULTY
Intermediate
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Ingredients

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  • 1 lb Larry's Catch Wild Sockeye Salmon, cut into 4 fillets
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh dill, finely chopped
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 1/4 cup panko breadcrumbs (optional)

Instructions

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil it.
  • Whisk olive oil, Dijon mustard, and lemon juice together. Season salmon with salt and pepper, then brush with the mustard mixture.
  • Mix parsley, dill, garlic, lemon zest, and optional panko breadcrumbs to create the herb crust.
  • Press the herb mixture onto the top of each salmon fillet.
  • Place fillets on the baking sheet and bake for 15–20 minutes, until the salmon flakes easily.
  • Serve with fresh herbs and lemon wedges if desired.

Nutrition Values

Per serving (200 g)
  • Calories: ~360 kcal
  • Protein: ~42 g
  • Total Fat: ~20 g
  • Saturated Fat: ~3.5 g
  • Omega-3 Fatty Acids: ~2.5–3 g
  • Carbohydrates: ~4 g
  • Fiber: ~0.5 g
  • Sugars: ~0.5 g
  • Sodium: ~220 mg (varies with seasoning)
  • Cholesterol: ~85 mg

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