Lemon Feta Dill Salmon
This Lemon Feta Dill Salmon was a springtime favorite and my organic grab & go shop. It's so simple to make and beautiful!
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.