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–+ servings
Baked Salmon with Lemon

Discover why Baked Salmon with Lemon is the perfect weeknight dinner Easy, healthy, and delicious Try this foolproof recipe tonight
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound fresh salmon fillets
  • 2 medium-sized lemons (one for juice, one sliced)
  • 2 tablespoons olive oil extra virgin preferred
  • to taste sea salt
  • to taste freshly cracked black pepper
  • to taste optional: Fresh dill sprigs, lemon pepper seasoning, butter, minced garlic, and white wine or chicken broth for variations

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs or a slotted spoon
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 400°F (or 350°F for a gentler cooking method).
  2. Take the salmon out of the fridge 15 minutes before cooking to bring it to room temperature.
  3. Pat the salmon fillets dry with paper towels to remove excess moisture.
  4. Check for and remove any pin bones using tweezers.
  5. Line a baking sheet with parchment paper or grease it lightly with oil.
  6. Place the salmon fillets skin-side down on the baking sheet.
  7. Drizzle olive oil over each fillet and rub it in to coat evenly.
  8. Generously season with salt and pepper.
  9. Slice the lemon into thin rounds and lay 2-3 slices on top of each fillet.
  10. Bake in the preheated oven for 12-15 minutes at 400°F or 20-25 minutes at 350°F, until the salmon is cooked through and flakes easily with a fork.
  11. Optional: Squeeze fresh lemon juice over the salmon before serving for added flavor.

Nutrition

Calories: 280kcalCarbohydrates: 1gProtein: 34gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 800mgVitamin A: 2IUVitamin C: 10mgCalcium: 1mgIron: 2mg

Notes

This recipe is versatile; feel free to experiment with different herbs like dill, rosemary, or thyme for added flavor. For a gourmet touch, prepare a lemon butter sauce by melting butter with garlic and white wine to drizzle over the finished dish. Leftover salmon can be stored in an airtight container in the refrigerator for up to three days. It’s tasty flaked over salads or eaten cold with a squeeze of lemon. Adjust cooking time based on the thickness of the salmon to avoid overcooking. Aim for an internal temperature of 145°F for perfectly cooked salmon.
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