Baked Lemon Herb Salmon
A dinner staple: quick, easy, delicious, and healthy. With minimal prep and clean up, plus a short baking time, this recipe is a dream on busy nights. Pair with steamed veggies and rice or garlic bread.
Ingredients
- 3-4 salmon filets
- 2 Tablespoons butter melted
- 2 medium lemons
- 1/4 cup fresh herbs coarsely chopped (thyme, oregano, rosemary, parsley, or basil all work well)
- 3 cloves garlic minced
- kosher salt and black pepper
Instructions
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and place salmon on top, skin-side down, if your filets have skin.
- Brush the melted butter evenly on top of the filets.
- Juice one lemon, then stir the chopped herbs and minced garlic into the juice. Add a generous pinch each of salt and pepper. Spoon this mixture evenly over the salmon filets. Thinly slice the other lemon, and place slices on top of each filet.
- Place salmon in the oven and roast for 10-14 minutes. The cooking time will vary depending on how thick your salmon is. For tender yet safely-cooked salmon, check with an instant read thermometer and remove it when the thickest part of the filets reaches an internal temperature of 145 degrees F. You can also tell it is done when the salmon is opaque and flakes easily when pressed with a fork.
- Garnish with extra sprigs of fresh herbs and lemon wedges, as desired. Serve and enjoy!
Notes
- You can use skin-on or skinless salmon for this recipe, but I recommend buying skin-on salmon if you have the choice. The skin helps to keep the salmon intact as it cooks and prevents overcooking and dry, tough salmon. It's very easy to flake the salmon off of the skin once cooked. You can also use a whole side of salmon, which bakes in about the same amount of time and makes for a really elegant presentation.
Nutrition Estimate
Calories: 236 kcal, Carbohydrates: 1 g, Protein: 26 g, Fat: 14 g, Saturated Fat: 5 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 4 g, Trans Fat: 0.2 g, Cholesterol: 85 mg, Sodium: 104 mg, Potassium: 656 mg, Fiber: 0.2 g, Sugar: 0.1 g, Vitamin A: 542 IU, Vitamin C: 6 mg, Calcium: 26 mg, Iron: 1 mg
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