Baked salmon fillet with an aromatic green crust of fresh herbs. A healthy, elegant dish ready in under half an hour. Gluten-free version: Gluten-free breadcrumbs.
Preheat the oven to 200°C (390°F) and line a baking pan with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Mix the parsley, basil leaves, dill, breadcrumbs, lemon juice, garlic and lemon zest with the olive oil into an even mixture.
Bowl
3
Place the salmon fillet in the baking pan and sprinkle the salt and black pepper over it.
Baking pan
4
Spread a thick layer of the mixture of herbs on each piece and press gently.
5
Roast the salmon fillet in a hot oven (200°C / 390°F) 12–15 minutes, until the crust is golden and the fish is done.
⚙ Oven roastingOvenBaking pan
💡A fillet is done when the flesh is opaque even in the thickest part and flakes when pressed with a fork; a few more minutes in the oven and it dries out.
316calories
32 gprotein
7 gcarbs
17 gfat
● protein 41%● carbs 10%● fat 49%
Per serving (183 g), of 4 servings
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⚖ About the ingredients
Salmon: measured in pieces: one ≈ 170 g · 127 kcal per 100 g · More about Salmon →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
By the steps, as the recipe is built now: another version or addition can change the list.
