Simplest Lemon-Herb Roasted Salmon
This simple 5-ingredient roasted salmon is my family’s favorite.
One of the many things my mother passed on to me is a profound love of salmon. I haven’t always loved all seafood, but salmon is special.
She’d be proud to know that I’ve now passed our obsession on to the next generation, and that salmon is my kids’ all-time favorite meal. If I tell my five year-old that we’re having salmon for dinner he literally jumps for joy. And then devours as much as I put in front of him during mealtime.
My mom never used a recipe, and I don’t either. What I’ve shared below is more of a guide, so you can feel free to play around with it if you like. The salmon is very simply prepared— with a rub of olive oil, lemon slices, and a sprinkling of fresh herbs and salt and pepper. Salmon doesn’t need much to shine, and this preparation makes it shine oh so bright.
This lemon-herb salmon is my idea of a perfect meal— it’s on the table in just 30 minutes, it’s healthy, and very delicious. Win, win, win! We almost always serve it with steamed rice and broccoli (both also favorites of the kids), but you can of course serve it however you like.
Simplest Lemon-Herb Roasted Salmon
Ingredients
- 1 salmon fillet , any size
- 1-2 tablespoons of olive oil
- 1 lemon , sliced
- 1 tablespoon fresh herbs , see Notes
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F. Line a sheet pan with parchment paper or grease with oil or nonstick spray and lay salmon on top skin side-down.
- Add enough olive oil to lightly cover surface of the salmon.
- Place lemon slices on top evenly spaced.
- Sprinkle with herbs and salt and pepper.
- Bake until salmon is cooked all the way through and flakes easily with a fork. Internal temperature should read 145 degrees F. A 1 lb fillet will take approximately 25 minutes, a 2 lb fillet will take approximately 35-40 minutes.
Notes
- Use herbs like basil, dill, chives, parsley, thyme, rosemary, and sage, or a mixture of any. If using dried herbs, reduce amount to 1 teaspoon.
- I squeeze the juice from the ends of the lemon onto the salmon before baking to maximize lemon flavor.
- This recipe is more of a guide. Adjust amounts as needed to fit your size of fillet and your preferences.
- If desired, you can cut the fillet into individual portions before baking. Space a few inches apart on prepared sheet pan. Reduce baking time by 5 or more minutes.
Hi!
Call it serendipity … I have a piece of salmon in my fridge as we speak! I will be trying your recipe tonight. I completely understand the importance and joy of using our mothers’ recipes and passing them to the next generation. My blog is dedicated to my mom and grandmother who taught me a love of cooking. Because they were Italian, I want to carry on the tradition of the family meal and the importance of fresh, wholesome ingredients.
Thanks again for your wonderful blog and I wish you a happy 2018.
Aw, lucky. My mom doesn’t like fish, so we never got to eat it growing up. This really does look simple and beautiful, and salmon was on sale at Macey’s last week! So I’m all set! Nice little memory of your mom, and I’m happy that your kids like this comfort food that is special to you.