spring is on the horizon and I love having simple dishes in my arsenal. this lemon feta dill salmon was a top seller at my organic grab & go shop. It’s so very simple to make because it bakes simply in the oven. it’s a great recipe to add to your weeknight recipe repertoire and surely a dish that your entire family will love!
the inspiration:
this dish began as an idea for a seasonal weekly special at my organic grab & go shop. I had the idea of an herby crust with gf panko, large chunks of organic feta, tons of lemon zest and fresh dill. we made a simple honey dijon to adhere the crust to raw wild-caught salmon filets and it was ready to bake. easy breezy!
lemon feta salmon ingredients:
- wild-caught salmon: why is wild-caught so important? it’s a naturally leaner fish, sustainably raised and caught and yields a gorgeous vibrant orange hue. Wild salmon eats from the wild. Wild-caught salmon doesn’t contain synthetic food dyes or eat a diet of soy, fecal matter, chicken fat or gmo yeast like other farm-raised salmon.
- a pop of freshness: fresh lemon zest, whole grain mustard and honey add zing.
- aromatics: fresh dill is my herb of choice for this crusted salmon.
- feta cheese: a perfectly salty component that pairs beautifully with lemon and dill.
how to make:
this lemon feta dill salmon is so simple to make. begin by mixing together a simple crust in a small bowl. next, prepare a baking sheet with parchment paper and dry your salmon filets well. season the filets then brush them with honey and whole grain mustard. firmly press the crust atop all 4 pieces of salmon. Bake on the top rack until salmon has just cooked through and crust is lightly browned. serve with steamed rice and roasted asparagus.
serving inspiration:
This lemon feta dill salmon is extremely versatile and is a wonderful item to meal-prep as well. below are some ideas to switch it up during the week:
- my favorite weeknight dinner: serve as shown with herby steamed rice and roasted asparagus.
- ladies luncheon: serve salmon family style on a tray alongside my greek salad with pistachios.
- couples dinner party: serve salmon alongside roasted greek potatoes with lemon and tzatziki sauce.
- sunday supper: serve salmon alongside warmed pita pickets with tabouli and a relish tray with pepperoncinis, tomatoes and cucumber.
Lemon Feta Dill Salmon
Ingredients
- 4 filets of wild-caught salmon 5-6 oz. each
- 2 Tablespoons honey
- 2 Tablespoons whole grain mustard
- mineral salt and fresh-cracked black pepper to season
Lemon Feta Herb Crust:
- zest of 1 medium lemon
- ½ cup feta crumbled large
- ½ cup gluten-free panko breadcrumbs
- ¼ cup fresh herbs minced (I used italian parsley, dill and chives)
- 1 Tablespoon good olive oil plus more to drizzle
- sprinkling of mineral salt
Instructions
- Preheat oven to 425 degrees. Line a lipped baking sheet with parchment paper. Dry salmon filets gently but thoroughly with paper towels. Sprinkle with salt and pepper and lay on the baking sheet.
- In a small bowl, stir together honey and mustard then evenly distribute amongst four salmon filets. In a medium bowl, add the Lemon Feta Herb Crust ingredients and stir together to combine. Evenly distribute crust atop each salmon filet, pressing down gently to adhere.
- Drizzle crust with olive oil and bake on the top oven rack for 8-10 minutes. 8 minutes will yield a medium well and 10 minutes will cook it through. Serve with herbed steamed white rice and roasted asparagus.
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