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+ servings

Lemon and Herb Salmon with Honey Mustard Dressing

Baked in tinfoil with lemon and freshly chopped herbs, this super moist and flavourful salmon takes mere minutes to prep. In less than thirty minutes, from start to finish, you will have a delicious and healthy dinner on the table.
Course Dinner
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Janice Croze


  • 600 g of MSC certified salmon fillet
  • 1/2 lemon washed and thinly sliced
  • 3-4 sprigs of thyme chopped
  • 3-4 sprigs of oregano chopped
  • 3-4 sprigs of rosemary chopped
  • 2 tablespoons olive oil
  • fresh spinach and/or salad greens
  • sliced bell peppers
  • sliced cocktail or campari tomatoes
  • 1 avocado diced optional
  • 2 tablespoons olive oil
  • 1 tablespoon hemp oil optional - can replace with olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • 1 teaspoon dijon or yellow mustard
  • 2-3 sprigs of thyme chopped
  • 2-3 sprigs of oregano chopped
  • 2-3 sprigs of rosemary chopped
  • salt to taste


  1. Preheat oven to 400°F (200°C)
  2. Rinse fillets and pat dry with paper towels
  3. Place on large piece of tinfoil, wide enough to wrap fish and long enough to extend at least two inches at either end of fish
  4. Pour olive oil and spread evenly on fish
  5. Sprinkle with chopped herbs and salt if desired
  6. Lay thin slices of lemon on top of fillets
  7. Close tinfoil around fish by folding tin foil and rolling down to create a sealed edge
  8. Bend foil up on either end of fish, leaving a small opening for steam to escape
  9. Bake on center rack approximately 4-6 minutes per ½” of thickness
  10. While fish is cooking, prepare dressing, salad, and/or desired sides
  11. For dressing, mix together in blender or by hand, olive oil, hemp oil (optional), apple cider vinegar, lemon juice, dijon or yellow mustard, honey, and salt
  12. After blending, add freshly chopped herbs if desired, and set aside
  13. When fish is opaque and flaky, remove from oven and serve with honey mustard dressing over fresh spinach and/or salad greens or alongside rice and vegetable medley sides