- Cook Time
- Prep Time
- 1 1/3 pounds center-cut salmon fillet
- 1 1/2 tablespoons extra-virgin olive oil
- 3 tablespoons chopped fresh dill or 1-1/2 tablespoons dried dill
- 1 1/2 tablespoons herbes de Provence
- 1/4 cup Dijon mustard
Preheat the oven to 375 degrees F. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.