This is a recipe that came together because we had a piece of salmon in our freezer but hadn’t bought any other ingredients. It was before the frost so we still had a selection of fresh herbs in our garden from which to choose. It was delicious but I’d recommend not favoring tarragon too heavily into the mix as it does tend to overpower the other subtler herbs….enjoy!
Salmon in an Herb Crust (4 Servings)
1 c. loosely packed fresh herbs (parsley, thyme, chives, mint, tarragon, rosemary)
3 T. light brown sugar
2 T. Dijon mustard
2 t. salt
1 t. pepper
1 1/2 lbs salmon (3/4 lb. for 2 people)
Heat the oven to 450
In a bowl mix all the ingredients. Make it like a paste – add mustard or sugar in order to achieve the desired consistency.
Place the salmon skin side down on the baking sheet and spread the herb mixture evenly over the top. Thinly slice the lemon and lay a few pieces, overlapping, down the center of the fish. Bake for 15-20 minutes or until the salmon is just opaque in the center.
Serve and enjoy!