Baking salmon with a thick herb crust is a great way to trap moisture and impart the fish with flavor. It's easy to prepare an entire fillet on a sheet pan with chopped parsley, garlic, olive oil, and either breadcrumbs or almond flour.
Course: Main Course
Keyword: dairy free, fish, gluten free, herb crust, paleo, salmon
Author: Chef Sara Furcini
1 1/2tspsea salt
3ozparsley leavesfinely chopped (about 1/2 cup)
1/3cupalmond flour or bread crumbs
1filletsalmon or arctic char (approximately 1 pound)skin on, bones removed with tweezers
Preheat oven to 375°F.
Combine the herb crust ingredients on a sheet pan to form a thick paste then scoop to the side to clear the pan for the fish. Season the fillet on both sides with salt and pepper and lay flat skin-side down.
Cover the flesh side of the salmon with a thick layer of herb paste. Pat down and top with lemon slices. Bake for 15 minutes or until the salmon is cooked through, where the flesh is no longer translucent. Allow to rest for 5 minutes before cutting.
Salmon fillets vary widely in size. This recipe will work for any fillet between 1-2 pounds. If you are dealing with anything larger than that, you can make more of the herb crust for a thicker coating and increase the cook time by 20 minutes plus.