I kind of threw this Dijon mustard salmon together with ingredients I had on hand. It turned out really well, much better than I was expecting. A tangy, savory, citrus delight!

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix mustard, mayonnaise, Italian dressing, ranch dressing, and garlic powder together in a bowl. Squeeze 1/2 lemon over the mixture. Slice remaining lemon halves.

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  • Place salmon fillet on a large sheet of aluminum foil. Coat with mustard mixture and top with lemon slices. Cover with mint leaves, rosemary sprig, chives, dill sprig, and garlic, in that order. Wrap in aluminum foil and refrigerate for at least 1 hour.

  • Preheat the oven to 450 degrees F (230 degrees C). Place wrapped salmon on a baking sheet.

  • Bake in the preheated oven until flesh flakes easily with a fork, 30 to 45 minutes. Unwrap carefully and discard herb sprigs before serving.

Cook's Note:

Season the salmon with any spices you like.

Nutrition Facts

277 calories; protein 20.6g; carbohydrates 11.2g; fat 17.7g; cholesterol 58.4mg; sodium 588.8mg. Full Nutrition
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