Recipes & Stories

Herb-Crusted Pacific Salmon Bowl

Our signature salmon dish features a fragrant rosemary-thyme crust with wild rice, roasted seasonal vegetables, and a silky lemon butter sauce. This dish has been a customer favorite since our very first day.

🧂 Ingredients

• 4 Pacific salmon fillets (6 oz each)
• ¼ cup fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 3 cloves garlic, minced
• 2 tbsp olive oil + more for drizzling
• 1 cup wild rice, cooked
• 1 lb seasonal vegetables (broccoli, carrots, cherry tomatoes)
• 3 tbsp unsalted butter
• 1 large lemon (juiced and zested)
• Salt and freshly ground black pepper to taste
• Microgreens for garnish

👨‍🍳 Instructions

1. Preheat your oven to 400°F (200°C). In a small bowl, combine the chopped rosemary, thyme, minced garlic, olive oil, salt, and pepper to create the herb crust mixture.
2. Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper, then press the herb mixture firmly onto the top of each fillet.
3. Heat a large oven-safe skillet over medium-high heat. Place the salmon fillets herb-side down and sear for 3-4 minutes until the crust is golden and fragrant.
4. Flip the salmon, add the butter and lemon juice to the pan, and transfer to the oven. Bake for 8-10 minutes until the salmon flakes easily with a fork.
5. Meanwhile, roast the seasonal vegetables on a sheet pan with olive oil, salt, and pepper at 425°F for 15-18 minutes until tender and caramelized.
6. Plate the wild rice, arrange the roasted vegetables alongside, and top with the herb-crusted salmon. Garnish with lemon zest, microgreens, and a final drizzle of olive oil.

💡 Chef's Tips

For the best results, choose salmon fillets of even thickness so they cook uniformly. Don't overcrowd the pan — give each fillet room to develop a proper sear. Serve immediately with a glass of crisp Sauvignon Blanc for the perfect pairing.