Lemon Herb Baked Salmon
Serves 4 servings
Prep: 15 minutes • Cook: 20 minutes
GFHPFR
Tender salmon baked with fresh lemon, garlic, dill, parsley, and a hint of smoked paprika for a bright, herb-forward meal. Salmon is rich in high-quality protein and omega-3 fats, while the simple seasoning keeps this nutritious dish fresh, flavorful, and easy enough for any night of the week.
Ingredients
- 4 salmon fillets, about 6 oz each
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice (about 1 medium lemon)
- 2 cloves garlic, minced (about 2 teaspoons jarred minced garlic)
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, sliced
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the salmon fillets skin-side down on the prepared baking sheet.
- In a small bowl, combine the olive oil, lemon juice, garlic, dill, parsley, smoked paprika, salt, and black pepper.
- Brush the mixture evenly over the salmon fillets.
- Place one or two lemon slices over each fillet.
- Bake for 12 to 15 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches your preferred doneness.
- Remove from the oven and allow to rest for 2 minutes before serving.
Notes & Tips
- Cooking time will vary depending on the thickness of the salmon fillets.
- Fresh dill or parsley can be substituted for dried herbs.
- For a grill or Blackstone option, lightly oil the cooking surface and cook the salmon skin-side down over medium heat rather than the hottest zone. Cook mostly skin-side down until the salmon is nearly done, then carefully flip briefly to finish if desired.
- Pairs well with grilled asparagus, broccoli, zucchini, or a simple green salad.
- Refrigerate leftovers in an airtight container for up to 3 days. Leftover salmon is especially good served cold over a salad or reheated gently to avoid drying it out.
Nutrition:
335 cal • 39g protein • 19g fat • 2g carbs