Herb Crusted Salmon For 2

Nothing makes me think of spring and summer more than salmon ... well, that's a lie. But I love having fish in the spring and summer because it's light and fresh. I just recently made this salmon for a week day dinner for Jaye and I and we loved it! It was easy to make and so delicious. Also, it can be really hard to cook salmon perfectly, but I think we found a really good way to make it foolproof and cook it in the oven.

Also, Jaye helped me take these photos while I was cooking! 

Drinks wise, I was drinking one of my favorite sauvignon blanc's, Brancott (Thanks for introducing it to me, mom!) and Jaye was having a stout from Brewdog called Jet Black Heart. It smells like coffee and chocolate! I don't even drink beer, but if I did, it would probably be that one.

P.S. Can we talk about how amazing my cactus wine glass is?! Makes me smile every time I look at it!

Now on to the recipe! 


2 salmon fillets 

1 bunch asparagus

1 bunch fresh green beans

1 lemon

small bunch dill

small bunch parsley

1 garlic clove

2 tablespoons olive oil

salt & pepper

optional: rice


Preheat oven to 220°C/ 425°F

Cover a large sheet pan with parchment baking paper. 

Place salmon fillets in the middle of the pan and surround them with asparagus on one side and green beans on the other.

Drizzle 1 tablespoon of olive oil over the salmon and veggies and rub it in. Sprinkle everything with salt and pepper.

In a small bowl, mix finely chopped bunches of parsley and dill with one finely chopped garlic clove, juice of half a lemon, the other tablespoon of olive oil and salt and pepper. 

Once fully mixed, pile it onto each salmon fillet evenly.

Bake for 12 - 14 minutes depending on how hot your oven runs.

When it is done, it will look slightly crisped up.

Serve with a lemon slice and white or brown rice.

I hope you guys try this recipe! This is my first non dessert food I've ever posted and I want to try and continue to do more food posts! Let me know what you think!

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