DIJON HERB ROASTED SALMON
SALMON DINNER that’s vibrant & fresh.
This Dijon Herb Roasted Salmon feels effortlessly elegant. A flavorful blend of Dijon mustard, fresh lemon, garlic, thyme, and basil creates a vibrant coating that caramelizes beautifully in the oven while keeping the salmon incredibly tender and moist.
This recipe comes together in less than 30 minutes, making it perfect for busy weeknights while still feeling special enough for entertaining. The bright citrus notes balance the richness of the salmon, while the fresh herbs add layers of savory flavor that taste like summer on a plate.
For a complete meal, serve this salmon alongside my Roasted Sweet Corn & Tomato Basil Salad. The sweetness of the vegetables pairs beautifully with the tangy Dijon glaze, creating a colorful dinner that's both satisfying and refreshing. A crisp Sauvignon Blanc is an excellent companion for this simple yet sophisticated meal.
DIJON HERB ROASTED SALMON
Tender, flaky salmon is coated in a vibrant blend of Dijon mustard, fresh lemon, garlic, thyme, and basil, then roasted until perfectly cooked. This easy, flavorful dinner comes together in under 30 minutes and pairs beautifully with roasted vegetables, rice, or a fresh seasonal salad.
Ingredients
Instructions
- Preheat the oven to 400º. Line a baking sheet with parchment paper or lightly grease a baking dish.
- In a small bowl, whisk together the olive oil, Dijon mustard, fresh lemon juice, lemon zest, garlic, thyme, basil, kosher salt, and black pepper until well combined.
- Pat the salmon fillets dry with paper towels and arrange them skin-side down on the prepared baking sheet.
- Spoon the Dijon herb mixture evenly over the tops of each salmon fillet, coating them completely.
- Roast for 12 - 15 minutes, depending on the thickness of the fillets, until the salmon flakes easily with a fork and reaches your preferred level of doneness. I like my fish cooked medium at an internal temperature of right around 135º.
Notes
- For an easy side dish, serve alongside roasted corn, tomatoes, and basil tossed with fresh lemon juice, extra virgin olive oil, flaky sea salt, and freshly cracked black pepper.
- Salmon is fully cooked when it reaches an internal temperature of 145º, though many prefer serving it slightly below that temperature for a more tender texture.
- Leftover salmon can be refrigerated in an airtight container for up to 3 days and is delicious served cold over salads or gently reheated.
