Description
A simple and flavorful oven-baked salmon recipe featuring fresh lemon, herbs, and garlic for a healthy, easy weeknight dinner.
Ingredients
- 3-4 salmon fillets, about 6 ounces each
- 2 tablespoons unsalted butter, melted
- 1 large lemon, half juiced, half thinly sliced
- 1/4 cup mixed fresh herbs (such as parsley, dill, thyme), finely chopped
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper to taste
- Optional: a drizzle of olive oil
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup. Arrange the salmon fillets skin-side down on the prepared sheet.
- In a small bowl, combine the melted butter, freshly squeezed lemon juice, minced garlic, and chopped fresh herbs. Season this mixture generously with salt and black pepper.
- Spoon the herb-lemon mixture evenly over each salmon fillet, ensuring good coverage.
- Place thin slices of the remaining lemon directly on top of each salmon fillet.
- Transfer the baking sheet to the preheated oven and roast for 10 to 14 minutes. The cooking time will depend on the thickness of your salmon fillets; aim for an internal temperature of 145°F (63°C) for flaky, moist fish.
- Once cooked, remove from the oven and serve immediately. Garnish with extra fresh herbs if desired.
Notes
- For best results, use fresh herbs and wild-caught salmon if available.
- This recipe is naturally gluten-free and can be adapted for low-fat by substituting butter with olive oil.
- Store leftovers in an airtight container in the fridge for up to 2 days.