Italian · Dinner
Roast Salmon with Lemon and Herbs
A salmon fillet roasted skin-down at high heat until the flesh turns opaque and flakes easily. Garlic and lemon slices infuse the fish with bright, herbaceous flavor while olive oil keeps it moist. Fresh parsley and thyme scatter over the warm fillet, served with pan juices.
$7
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
336Calories
38.4gProtein
18.9gFat
3.2gCarbs
0.8gSugar
0.8gFiber
589mgSodium
88mgChol
3.5gSat Fat
512mgPotassium
32mgCalcium
0.9mgIron
4.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the salmon fillet dry and place skin-down on a foil-lined tray. Season both sides with salt and pepper.
2
Build
Drizzle olive oil over the fillet, then arrange garlic and lemon slices on top.
3
Roast
Roast at 425°F (220°C) for 10–12 minutes until the flesh turns opaque and flakes easily.
4
Plate
Transfer the salmon to a plate. Scatter parsley and thyme over the warm fillet, spoon pan juices alongside, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g salmon fillet, skin on
- 2 tbsp30ml olive oil
- 2 clove2 clove garlic
- 88 thin lemon slices
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp fresh thyme
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
