Baked Salmon Lemon (Print Version)
Light, flavorful salmon baked with lemon and herbs. A healthy, delicious option for an easy weeknight meal.
# What You Need:
→ Fish
01 - 4 salmon fillets (approximately 5.3 ounces each), skin-on or skinless
→ Aromatics & Flavorings
02 - 2 tablespoons olive oil
03 - 2 lemons (1 sliced, 1 juiced)
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnish
09 - Lemon wedges
10 - Extra chopped fresh herbs
# How to Prepare:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Arrange the salmon fillets on the prepared baking sheet, placing them skin-side down if using skin-on fillets.
03 - Drizzle olive oil and freshly squeezed lemon juice evenly over each salmon fillet.
04 - Evenly sprinkle the minced garlic, chopped dill, fresh parsley, sea salt, and freshly ground black pepper over the salmon.
05 - Place lemon slices directly on top of each salmon fillet.
06 - Bake for 15 to 20 minutes, or until the salmon flakes easily with a fork and is just opaque in the center.
07 - Remove the salmon from the oven and allow it to rest for 2 minutes before serving. Garnish with additional lemon wedges and fresh herbs, if desired.
# Expert Advice:
01 -
- It's your secret weapon for a truly elegant dinner that takes almost no effort.
- The way the lemon and herbs brighten the salmon makes every bite feel incredibly fresh and wholesome.
02 -
- The biggest mistake you can make with salmon is overcooking it; keep a close eye and pull it out just as it starts to flake.
- Using fresh dill and parsley really elevates this dish from good to absolutely glorious – dried just doesn't compare here.
03 -
- Ensure your salmon fillets aren't crowded on the baking sheet; giving them space allows for even cooking and a more delicious result.
- For an extra burst of citrus, finely grate a little lemon zest directly over the salmon along with the juice – it amplifies the lemony aroma beautifully.