Ingredients:

• 3/4 lb wild caught salmon (avoid sockeye if you don’t like strong salmon flavor)

• 1 tsp olive oil

• 1 tbsp dijon mustard

• 1 handful parsley (chopped)

• 1 handful dill (chopped)

• 2 sprigs green onion (chopped)

• juice of 1 lemon

• salt to taste

Method:

1. Preheat oven to 425f

2. Place parchment paper on pan, pat salmon dry, drizzle w/ 1 tsp olive oil, & season w/ salt

3. Place chopped herbs in a bowl & mix together w/ the other tsp of olive oil & juice of 1/2 lemon

4. Brush salmon w/ mustard until evenly coated & spread herb mixture on top

5. Roast for 12-15 min, or until internal temp reaches 145f

6. Let cool & enjoy!