Herb Crusted Salmon

Ingredients

Instructions

1. 1

   PREHEAT AND PREPARE: Position oven rack in upper third of oven and preheat to 400°F (200°C). Line a rimmed baking sheet with parchment paper. Remove salmon from refrigerator 15 minutes before cooking to take the chill off.

2. 2

   MAKE THE HERB CRUST: In a small bowl, combine almond flour, chopped parsley, dill, lemon zest, and garlic powder. Add a pinch of salt and pepper. The mixture should be fragrant and evenly combined. Set aside.

3. 3

   PREPARE THE SALMON: Pat salmon fillets completely dry with paper towels - moisture prevents a good crust from forming. Check for pin bones by running your finger along the flesh; remove any with tweezers. Season the flesh side lightly with salt and pepper.

4. 4

   APPLY THE MUSTARD: Place salmon fillets skin-side down on the prepared baking sheet, spacing them 2 inches apart. Using a pastry brush or the back of a spoon, spread a thin, even layer of Dijon mustard over the top of each fillet. The mustard acts as a binder and adds subtle flavor.

5. 5

   ADD THE CRUST: Press the herb mixture firmly onto the mustard-coated salmon, using your palm to compact it. The crust should be about 1/4-inch thick and cover the entire top surface. Drizzle olive oil evenly over the crust - this helps it brown and crisp.

6. 6

   BAKE THE SALMON: Bake 12-15 minutes for medium (slightly translucent in the center), or 15-18 minutes for well-done. The crust should be golden brown. To check doneness, insert a fork into the thickest part and gently twist - the salmon should flake easily but still be moist. Internal temperature should reach 125-130°F for medium or 145°F for well-done.

7. 7

   REST AND SERVE: Let salmon rest 2 minutes before serving - this allows the juices to redistribute. Transfer to plates with a spatula, being careful to keep the crust intact. Serve with lemon wedges on the side.