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Prep Time:
5m
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Cook Time:
15m
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Total Time:
20m
Ingredients
- 6 Salmon filets, 8 oz. each
- 2 tbsp. fresh chopped parsley
- 2 tbsp. fresh chopped thyme
- 2 tbsp. fresh chopped rosemary
- 3 garlic cloves, minced
- 2 lemons
- 2 tbsp. white wine (I used a Pinot Grigio)
- 2 tbsp. olive oil
- 4 scallions (depending on how large they are)
- 2 tbsp. dijon mustard
- 3 tbsp. whole grain mustard
- salt and pepper
Instructions
- Preheat oven to 450 degrees F.
- To make the sauce: combine the parsley, rosemary, thyme, both mustards, wine, olive oil, and garlic in a bowl and whisk together.
- Season the salmon with salt and pepper. Roast in the oven for about 3 minutes then take out and top with sauce. Put the salmon back in the oven to finish cooking- should take 8 to 10 minutes depending on how rare you like it.
- Top the salmon with the chopped scallions and serve with lemon wedges. Enjoy!
- I used my leftovers for salmon cakes the next day but you can also add them to omelets, top on salads, or put in sandwiches.
