1 1/3 pounds center-cut salmon fillet
1 1/2 teaspoons extra-virgin olive oil
3 tablespoons chopped fresh dill
1 1/2 tablespoons herbes de Provence
1/4 cup Dijon mustard


  1. 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.
  2. Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.
Yield: 4 servings