Mediterranean Herb-Crusted Salmon with Lemon Butter
A elegant pan-seared salmon fillet topped with a vibrant Mediterranean herb crust, finished with a silky lemon butter sauce and served alongside roasted vegetables.
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Ingredients
- salmon fillets4 pieces (6 oz each)
- fresh parsley0.5 cup
- fresh dill3 tablespoons
- fresh basil3 tablespoons
- panko breadcrumbs0.5 cup
- lemon zest2 teaspoons
- garlic2 cloves
- butter4 tablespoons
- olive oil2 tablespoons
- lemon juice3 tablespoons
- salt1 teaspoon
- black pepper0.5 teaspoon
Nutrition
385
Calories (kcal)
35
Protein (g)
8
Carbs (g)
24
Fat (g)
Instructions
- 1
Combine parsley, dill, basil, panko, lemon zest, garlic, 1 tablespoon melted butter, salt, and pepper in a shallow bowl to create the herb crust mixture.
- 2
Season salmon fillets on both sides with salt and pepper.
- 3
Heat olive oil in a large skillet over medium-high heat until shimmering.
- 4
Place salmon skin-side up in the hot skillet and cook for 4-5 minutes until skin is crispy.
- 5
Flip salmon fillets carefully using a spatula.
- 6
Press the herb crust mixture firmly onto the top of each fillet, then reduce heat to medium.
- 7
Cook for 5-7 minutes until the herb crust is golden and salmon flakes easily with a fork.
- 8
Transfer salmon to a warm plate and tent loosely with foil.
- 9
In the same skillet, melt remaining 3 tablespoons butter over medium heat until it turns golden brown with a nutty aroma.
- 10
Remove from heat and stir in lemon juice, scraping up any browned bits from the pan.
- 11
Pour the lemon butter sauce over the salmon fillets and serve immediately with roasted asparagus and fingerling potatoes.
Tips
- •
Pat salmon dry before cooking for better crust formation
- •
Use room temperature salmon for even cooking
- •
Don't overcook salmon - it will continue cooking from residual heat
- •
Make the herb crust ahead and refrigerate until ready to use
- •
Brown butter adds extra depth of flavor to the lemon sauce