How do you feel about salmon?

I have not always been a fan of fish/seafood. Honestly, I think it was because my family was eating bland tilapia filets for dinner. Not super exciting. As I got older, I learned how to properly season fish to avoid drying it out in the oven. Nothing is worse than a dried out piece of fish!

Salmon is so versatile and can hold its own as the star of a dish. The fish can also be added to a salad or pasta dish (I love LOVE salmon with spaghetti squash). I definitely don’t recommend eating salmon every day, but it’s a great meal to turn to a few times a month.

This heart healthy recipe is perfect for those on the Mediterranean Diet or pescatarians. It is also only 3 WW points. If you’re not a fan of salmon, I recommend checking out my Dijon and Balsamic Glazed Pork Tenderloin. There’s something for everyone on this site!

Why Wild Salmon?

Wild salmon is so much better than farm-raised salmon. It has less artificial coloring and you do not have to worry about what is being fed or pumped into the salmon. Farm-raised salmon is much higher in saturated fat as well. Best to stick to wild salmon. You’ll get the added minerals, such as potassium and zinc.

Give Us the Recipe Already!

Okay! Okay! Don’t have to ask me twice

Materials Needed:

1. Cookie Sheet or shallow baking dish
2. Aluminum foil
3. Pastry brush
4. Small dishes or bowls
5. Measuring spoons
6. Spatula

Ingredients:

• 2 tsp olive oil plus a little for greasing foil
• 2-3 lbs. skin-on salmon fillet
• 1/2 tsp sea salt
• 2 tbsp dijon mustard
• 2 tsp minced garlic
• 1 tsp black pepper
• 3 sprigs fresh rosemary (dried okay too)

Process:

1. Preheat oven to 425F
2. Line cookie sheet or shallow baking dish with foil
3. Dab fish with paper towels to collect any extra moisture
4. Use pastry brush to lightly oil the aluminum foil and place salmon skin-down
5. Use remainder of olive oil to coat salmon thoroughly
6. Sprinkle sea salt on fish
7. Use same pastry brush to coat the top of the fish with dijon mustard
8. Use measuring spoon to measure out and place minced garlic on top of the dijon and evenly spread it on fish
9. Place sprigs of rosemary on top of fish
10. Bake for 12 to 15 minutes depending on thickness of salmon. Fully cooked salmon will flake easily with fork
11. Remove skin before eating
12. Cover in foil and refrigerate up to 3 days

Let me know if you give this recipe a go! It’s definitely one of my favorites

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Dijon and Rosemary Wild Salmon

Author: Rachelbakesathome Cooking Method:Oven Cuisine:Mediterranean Courses:Reduced-Guilt Eats Recipe Keys:Salmon, Fish, Dinner Recipe, Seafood, Family dinner ideas, meal prep

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesTotal time:1 hour 50 minutesServings:4 servings Best Season:Available

Description

Dijon and rosemary coated wild salmon is a delicious, healthy meal that will please the entire family. A quick and easy dinner recipe.

Ingredients

• 2 tsp olive oil plus a little for greasing foil
• 2-3 lbs. skin-on salmon fillet
• 1/2 tsp sea salt
• 2 tbsp dijon mustard
• 2 tsp minced garlic
• 1 tsp black pepper
• 3 sprigs fresh rosemary (dried okay too)

Instructions

1. Preheat oven to 425F
2. Line cookie sheet or shallow baking dish with foil
3. Dab fish with paper towels to collect any extra moisture
4. Use pastry brush to lightly oil the aluminum foil and place salmon skin-down
5. Use remainder of olive oil to coat salmon thoroughly
6. Sprinkle sea salt on fish
7. Use same pastry brush to coat the top of the fish with dijon mustard
8. Use measuring spoon to measure out and place minced garlic on top of the dijon and evenly spread it on fish
9. Place sprigs of rosemary on top of fish
10. Bake for 12-15 minutes depending on thickness. Fully cooked salmon will flake easily with fork

Video

Notes

• Can be covered in foil and refrigerated up to 3 days
• Remove skin before eating but leave on for actual cooking!

Keywords:dijon and rosemary, dijon coated salmon, dijon mustard, dinner ideas, dinner recipe, fish dish, healthy dinner, healthy recipe, making dinner, meal prep, new recipe, recipe development, reduced guilt, salmon, wild salmon