Herb and Caper Crusted Salmon

Man, we eat a lot of salmon around here and by we I mean Steven and I because Henry has refused all foods expect peanut butter jelly sandwiches and cereal. Two year olds can truly be terrible.

Herb and Caper Crusted Salmon
Adapted from Iowa Girl Eats

• 1 cup parsley leaves
• 2 tablespoons fresh dill
• 1 1/2 tablespoons capers, drained
• zest of 1 lemon
• 2 garlic cloves, minced
• salt, pepper, red chili pepper flakes
• olive oil
• 1 pound salmon filet

Preheat oven to 400 degrees and line a baking sheet with foil. 

Add parsley, dill, capers, lemon, garlic, salt, pepper, and red chili pepper flakes to a large cutting board and start chopping.  Chop until everything is finely minced and mixed together.

Place salmon filet on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and cover the top and sides with the herb mixture.  Bake for 15 minutes until salmon is done.

Serve with a squeeze of lemon.