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Lilly’s Table

 
 
Raspberry Salad
Raspberry Dressing
© Lillys-Table.com Photo of Salmon with Herbs de Provence
 

Tags: Gluten-Free Dairy Free Nut Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Salmon with Herbs de Provence

from Salmon Raspberry Salad, the Week of August 11, 2013.
View the previous or next recipe for this meal.

The beautiful Herbs de Provence creates a delicate crust on this roasted salmon. Rub on a bit of Dijon mustard for another element of flavor. If you do not enjoy mustard it is fine to leave it off and just sprinkle & press the herbs directly on to the fish.

Ingredients

  • 12 ounces salmon, wild, in 2 fillets
  • 2 tablespoons dijon mustard
  • 2 tablespoons herbs de provence
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 teaspoons olive oil, extra virgin

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 425.
Place the salmon on a baking sheet lined with parchment paper or foil. Remove any bones with a pair of tweezers, pliers or tongs.

Using the back of a spoon or even your clean fingers, spread the Dijon mustard on each fillet. Sprinkle on the Herbs de Provence pressing lightly if needed.

Add a sprinkle of salt and pepper to each and a light drizzle of olive oil, alternatively you can use an olive oil mister, to gently coat the salmon.

Place in the oven for 6-12 minutes depending on the thickness of the fillet. Once firm (but not hard) to the touch the salmon is done.