This is the dish I've prepared more times than any other. It's on the menu for nearly every client at some point — because it's genuinely extraordinary, extremely nutritious, and reliably impressive.

Why This Dish Works

Wild-caught salmon is one of the most nutrient-dense proteins available: high in omega-3 fatty acids, B vitamins, selenium, and complete protein. The herb crust adds brightness, the lemon cuts the richness, and the technique keeps the fish moist from edge to center.

Ingredients (Serves 2)

• 2 × 6oz wild-caught salmon fillets, skin on
• 3 tbsp fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh tarragon, finely chopped
• 2 tsp lemon zest
• 2 tbsp good olive oil
• 1 tsp Dijon mustard
• Flaky sea salt and white pepper

Method

• Pat salmon completely dry. Season the flesh side generously with salt and white pepper. Rest at room temperature for 15 minutes.
• Combine herbs, lemon zest, and 1 tbsp olive oil to form the crust mixture. Season lightly.
• Brush the flesh side of each fillet with Dijon mustard, then press the herb mixture firmly onto the flesh.
• Heat a heavy oven-safe skillet to medium-high. Add remaining olive oil. Place salmon skin-side down and cook 4 minutes without moving.
• Transfer to a 400°F oven for 6–8 minutes until the salmon is just cooked through — still slightly translucent at the very center.
• Rest 2 minutes before serving. Finish with a squeeze of fresh lemon.

"The only mistake you can make with salmon is overcooking it. Err toward underdone — it will continue cooking off the heat."