Cookwith

Name: Herb-Crusted Salmon with Lemon Caper Sauce
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 salmon fillets (about 6 oz each); 1 tbsp Dijon mustard; 1/2 cup fresh parsley, finely chopped; 2 tbsp fresh dill, finely chopped; 2 tbsp fresh chives, finely chopped; 1/2 cup panko breadcrumbs; Zest of 1 lemon; 2 tbsp olive oil, divided; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1/4 cup dry white wine; 2 tbsp capers, drained and rinsed; Juice of 1/2 lemon; 1 tbsp unsalted butter

Herb-Crusted Salmon with Lemon Caper Sauce

CrushedLemon1034

This herb-crusted salmon is a vibrant, restaurant-worthy main that pairs beautifully with the subtle flavors of cauliflower mash and sautéed spinach. The crust—packed with fresh herbs, lemon zest, and crispy panko—delivers bold flavor and a satisfying crunch. A quick lemon caper pan sauce, inspired by the principle of balancing richness with acidity, adds brightness and sharpness to complement the buttery salmon. Perfect for a clear evening in British Columbia, this dish feels both elegant and comforting, and is sure to impress for a wholesome pescatarian dinner.

Ingredients

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat salmon fillets dry and season lightly with salt and pepper. Brush the tops with Dijon mustard.
In a small bowl, combine parsley, dill, chives, panko, lemon zest, 1 tbsp olive oil, 1/4 tsp salt, and a pinch of pepper. Press the herb mixture firmly onto the tops of the salmon fillets to form a crust.
Place the salmon fillets on the prepared baking sheet. Drizzle the remaining 1 tbsp olive oil over the crusts.
Bake for 12–15 minutes, until the salmon is just cooked through and the crust is golden brown.
While the salmon bakes, make the sauce: In a small saucepan, add white wine and capers. Bring to a simmer over medium-high heat and reduce by half, about 2 minutes. Lower the heat, add lemon juice and butter, swirling the pan until the butter melts and the sauce is silky. Taste and adjust acidity/salt as needed.
Serve the salmon fillets over your cauliflower mash and sautéed spinach, spooning the lemon caper sauce on top.