Yeah. After a busy day of work, sometimes you come home and just decide to start throwing things together to make a "salad dressing." And that being in quotes means I'm being sarcastic right now. I had a recipe that I was using, but instead if measuring, I just decided to eyeball it. Not a good idea. This balsamic vinegar- and olive oil-based dressing ended up being mostly just olive oil. So gross. The thought of it now (days later) makes me shudder. So enough about that. Lesson learned.
The salmon, however, is worth talking about. And it was so quick and easy. It, in itself, was very satisfying.
To make the herb crust, stir together minced green onions (white and light green parts only), chopped fresh basil (go a little heavier on this in comparison to the other herbs), oregano, and thyme, and minced garlic. Drizzle in a little bit of extra-virgin olive oil. A little goes a long way, people. Ha ha.
Season your salmon fillets with salt and ground black pepper. Place, skinned side down, on a baking sheet lined with parchment paper. Spread about a teaspoon of whole grain Dijon mustard on each fillet, then spread about 2 tablespoons of the herb crust over the mustard coating.
Roast salmon at 450 degrees for about 10 minutes, or until barely opaque.
Definitely use fresh herbs when making this. The flavor is so pungent and delicious. Such a good way to switch up your usual oven-baked salmon. Cheers.
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