The combination of the Lenten season and the fact that our 10 month old loves fish has resulted in us cooking a lot more seafood in our home! From shrimp (this Citrus Shimp and Zoodles Sheet pan is a clutch recipe that cooks in 8 minutes) to sardines to salmon, it’s a fishy season for us!
Mixed Berry salmon has always been our default but due to my recent Whole 30 (more on this in an upcoming blog post), I decided to create a savory, herby, yet still simple and delicious recipe. Using an unsweetened, paleo-style mayo (I like Primal Kitchen) with a smidge of Dijon and TONS of dry herbs makes for an incredibly easy, flavorful and nutritious weeknight meal.
I prefer to use sockeye salmon and love that the leanness means an even quicker cook time. High heat, 12 minutes and you have flaky fish that comes right off the skin. I’ve been on a kick using my Instant Pot lately and the quick cook time of this salmon is the perfect pair to steaming some veggies lightning fast in the IP.
Hope y’all enjoy this super simple salmon recipe- the process is underwhelming but the result is amazing.
KISS Herb Crusted Salmon (GF, DF, Whole 30)
- 1 lb. wild-caught sockeye salmon
- 1/4 cup high quality paleo mayo (I like Primal Kitchen)
- 1 heaping Tbsp dijon mustard
- 1 Tbsp dried parsley
- 1 tsp dried dill
- 3/4 tsp dried minced garlic
- 3/4 tsp dried orange peel
- 3/4 tsp salt
- Preheat oven to 425° and grease a baking sheet with avocado oil.
- Mix mayo and dijon mustard together in small bowl and spread evenly on top of salmon (spread mixture to the edge of the fish without getting on the baking sheet).
- Mix together dried herbs, sprinkle evenly on top of mayo-dijon mixture and cook for 12 minutes in the oven.
- Serve with veggies or your sides of choice and enjoy!
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