Easy Herb-Encrusted Salmon

Easy Herb-Encrusted Salmon

Whether you are preparing wild-caught or our trusted farm-raised salmon, you'll love this quick prep!

Prep Time: 10 Cook Time: 25 Total Time: 35


1½ lbs fresh salmon fillet
3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
Salt and pepper to taste
1/2 cup fresh herbs, chopped
(dill, parsley, or chives)
1 shallot, finely minced
Zest of 1 lemon


Pre-heat oven to 300°F. Place a piece of parchment or foil on a baking pan. Place fillet skinside down and season generously with the salt and pepper. Finely chop the herbs and mix with the minced shallot and lemon zest. Place in a small bowl and drizzle in the olive oil. Mix and pat this herby paste all over the top of the salmon. Bake for 20-25 minutes depending on the thickness of the salmon fillet. Serve on a platter.

Wine Pairing: Bouchard Père & Fils Pinot Noir Bourgogne Rouge,
—George Punter, CSW WSQ Wine & Beer Manager

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