Many people are concerned about mercury in the salt water fish. By adding cilantro or parsley is a great way to eat fish. Because cilantro and parsley is a heavy metal binder. They can bind the heavy metals and hall them out of your blood. Make sure you get the herbs from a reliable source where they grew in a clean soil.
4 tablespoons unsalted butter, at room temperature, plus more for greasing the pan. You may also choose to use avocado oil or refined olive oil.
2 tablespoons finally chopped fresh cilantro or parsley
2 teaspoons organic gluten-free Dijon mustard
1 teaspoon mustard seeds
1 teaspoon freshly grated lemon zest
2 - 3 (4-ounce) wild caught salmon fillets
Preheat the oven to 275°f. Put a parchment paper on a baking sheet, or place a silicone baking mat on the baking sheet.
Place the melted butter or avocado oil in a small mixing bowl. add salt, black pepper, cilantro, Dijon mustard, mustard seeds, and lemon zest. Blend thoroughly.
Spread the sauce mixture over the top of each salmon fillet. Then transfer to the baking sheet.
Place in the oven and roast for about about 15-20 minute until the fish is barely cooked through and the top is glazed.