Ingredients:

  • 4 Salmon Fillets (about 6 oz / 170g each, skin on or off)
  • 1 tbsp Olive Oil (for drizzling)
  • Kosher Salt & Freshly Ground Black Pepper (to taste)
  • 3 tbsp Olive Oil (extra virgin preferred, for crust)
  • 2 cloves Garlic, minced very finely
  • Zest of 1 large Lemon
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Dijon Mustard
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 tsp Fresh Thyme leaves
  • ½ tsp Kosher Salt (for crust)
  • ¼ tsp Black Pepper (for crust)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a small bowl, whisk together the 3 tbsp olive oil, minced garlic, lemon zest, lemon juice, Dijon mustard, parsley, thyme, salt, and pepper until well combined into a smooth paste.
  3. Pat the salmon fillets aggressively dry with kitchen paper. Place them skin-side down on the prepared baking sheet. Drizzle lightly with the remaining 1 tbsp of olive oil and season very lightly with just salt and pepper.
  4. Spoon the herb and lemon mixture evenly over the top (flesh side) of each fillet, spreading it right to the edges.
  5. Place the tray in the preheated oven. Roast for 12 to 18 minutes. The fish is done when it flakes easily with a fork or reaches an internal temperature of 140°F (60°C) for medium-moist.
  6. Remove from the oven and allow to rest on the tray for 3 minutes before carefully transferring to plates.