Greek · Dinner
Baked Salmon with Lemon and Oregano
Salmon fillet baked skin-side down in a simple Greek style, seasoned with garlic, dried oregano, lemon, and olive oil. The fish stays moist and opaque, finished with fresh parsley and pan juices, served alongside roasted potatoes or greens.
$7
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
327Calories
38.4gProtein
17.4gFat
3.9gCarbs
0.8gSugar
1.2gFiber
682mgSodium
99mgChol
3.2gSat Fat
504mgPotassium
44mgCalcium
1.1mgIron
3.9mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
gluten-free
low-calorie
Instructions
1
Prep
Preheat the oven to 400°F (200°C). Pat the salmon fillet dry and place it skin-side down in a baking dish. Mince the garlic.
2
Build
Rub the salmon with olive oil, scatter the garlic and dried oregano over it, then season with salt and black pepper. Lay thin lemon slices on top.
3
Bake
Bake at 400°F for 12 to 15 minutes until the flesh turns opaque pink and flakes easily with a fork.
4
Plate
Transfer to a plate, squeeze the reserved lemon juice over it, spoon any pan juices on top, and garnish with chopped fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet
- 2 tbsp2 tbsp olive oil
- 11 lemon
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp fresh parsley
