I Love Fishes Cause They’re So Delicious

And cheap and easy and healthy and versatile… I could go on, but I think this recipe pretty much speaks for itself. Only a handful of ingredients, a blessedly short set of instructions and a super quick prep make this one of my best weeknight, busy-person friendly recipes that doesn’t sacrifice nutrition for speed. And it takes no more time to make it for 2 or 4, so buy an extra filet, bake it up, wrap it in foil in the fridge and pop it on a bed of greens topped with mustard vinaigrette (seriously just olive oil, vinegar and Dijon) for a light lunch the next day. If you hate salmon, then swap it for halibut. Finicky about all fish? Chicken’s the next best choice.

Mustard and Herb Crusted Salmon
Serves 2

2, 6-8 oz. center-cut salmon fillets
1 tbsp. extra-virgin olive oil
sea salt and black pepper
1 tbsp. fresh dill, chopped
½ tbsp. fresh flat-leaf parsley, chopped
½ tbsp. fresh thyme, chopped
½ tbsp. fresh rosemary, chopped
3 tbsp. Dijon mustard

Preheat the oven to 375°. Line a baking sheet with foil and place the salmon in the center. Drizzle the olive oil over the salmon, then season with salt and pepper.

Mix all of the chopped herbs together, then sprinkle over the fish. Spread the mustard over the top, using a table knife to cover completely. Bake until the fish is no longer translucent, about 15-18 minutes. Remove from the baking sheet using a wide metal spatula and serve immediately.

Serving suggestion: Wild rice and roasted asparagus.