As a kid I was a picky eater. There is no way I would have eaten this lemon, mustard and herb baked salmon. My kids love this salmon, especially my two girls. When I was in college, I remember disliking salmon, or at least disliking the smell of the salmon enough to not even try it, (this seems totally ridiculous now). Oh, how times have changed. I am definitely not picky anymore.

My husband used the word fantastic when describing this lemon, mustard and herb baked salmon. He doesn’t usually get excited about too many things, so this is kind of a big deal. He is definitely the laid back one in our marriage. I am not laid back, but I have so many other good qualities, at least that is what my mom always tells me.

You have to try this recipe. Even if you think you don’t like salmon, try this recipe. It is phenomenal.

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Lemon, Mustard and Herb Baked Salmon

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Author: Lisa
Total Time: 30 minutes
Yield: 4 fillets 1x

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Description

My kids love salmon and this salmon won’t disappoint. It is flaky and super flavorful. This is a super easy recipe too.

Ingredients

Scale

4 (5 oz) salmon fillets
juice and zest of 1 lemon
2 teaspoons Dijon mustard
2 tablespoons plain Greek yogurt
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil, crushed in hand
1/2 teaspoon dill weed

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Instructions

Preheat oven to 400 degrees Fahrenheit. Place a piece of foil on the cookie sheet and spray it with cooking spray. Do not use the foil to line the cookie sheet as you will be folding it up to create a foil pack for the salmon.
In a small bowl, whisk together all ingredients except the salmon.
Place salmon fillets on prepared foil.
Pour sauce over salmon, making sure to cover each piece evenly.
Fold the foil around the fillets making a foil pack.
Bake for 20 minutes, or until it is 145 degrees or flesh is opaque and separates easily with fork. Serve with the sauce poured over top.