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herb and cheese crusted salmon with lemon slices.
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5 from 3 votes

Weeknight Herb Crusted Salmon Recipe

Salmon fillets make the perfect weeknight meal, especially when topped with fresh herbs, asiago cheese, and lots of lemon juice. This recipe comes together quickly, and looks enticing and delicious to eat! The fresh parsley and basil give this dish a light and bright taste - perfect for the summer.
Prep Time10 mins
Cook Time20 mins
Resting Time10 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 5 servings
Calories: 490kcal
Author: Jessica Mode


  • ½ cup asiago cheese shredded
  • ½ cup loosely packed fresh basil de-stemmed
  • ½ cup loosely packed fresh parsley de-stemmed
  • ¼ cup mayonnaise
  • ¼ cup unsalted butter melted
  • juice of 1 lemon (about 3 tablespoons)
  • 1 bulb roasted garlic (about 2 tablespoons)
  • ½ teaspoon onion powder
  • ½ teaspoon Morton kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pound salmon fillet
  • additional lemon slices for garnish


  • Heat oven to 425°F.
  • To a high-powered blender or food processor add asiago cheese, basil, parsley, mayonnaise, butter, lemon juice, roasted garlic, onion powder, salt, and pepper. Blend until mixture is combined, scraping the sides down as necessary.
  • Add parchment paper to the bottom of a 12 x 18 inch metal sheet pan. Lay the salmon fillet (skin side down) on the parchment paper. Pat fish dry.
  • Spread a thin layer of the blended herb mixture to the top of the salmon.
  • Cook salmon for 20 - 25 minutes, until the internal temperature reaches 135°F. Be sure the thickest part of the salmon is completely cooked. Allow salmon to rest for 10 minutes (the temperature should rise to 145°F).
  • Garnish fish with additional lemon slices and serve immediately.


To Roast Garlic: Peel off the outer, loose paper of the garlic bulb and cut off the top (¼ inch) of the garlic bulb.  Place the bulb on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Wrap the aluminum foil around the garlic bulb, making sure the oil olive will not drip out. Cook in a 400°F oven for 40 minutes. Once the garlic is done cooking, allow to cool for 15 minutes, or until the garlic is cool enough for you to remove from the outer paper.
Storage: Leftover cooked fish can be stored in your refrigerator for up to 3 - 4 days in an airtight container.


Calories: 490kcal | Carbohydrates: 3g | Protein: 40g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 549mg | Potassium: 979mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1079IU | Vitamin C: 20mg | Calcium: 164mg | Iron: 2mg