Baked Salmon with Lemon Herbs (Printable)

Salmon fillets baked with lemon slices and fresh herbs for a flavorful, wholesome dish.

# What You Need:

→ Fish

01 - 4 salmon fillets, approximately 5.3 oz (150 g) each, skin on or off

→ Marinade & Flavorings

02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 tablespoon fresh dill, chopped
06 - 1 tablespoon fresh chives, chopped
07 - 1 lemon, thinly sliced
08 - Juice of 1 lemon
09 - 1 teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper

→ Garnish (optional)

11 - Lemon wedges
12 - Additional chopped herbs

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it.
02 - Place salmon fillets skin side down on the prepared baking tray.
03 - Combine olive oil, minced garlic, chopped parsley, dill, chives, lemon juice, salt, and black pepper in a small mixing bowl.
04 - Evenly spoon the herb mixture over each salmon fillet.
05 - Top each fillet with several thin lemon slices.
06 - Bake for 16 to 20 minutes until salmon flakes easily with a fork and is opaque throughout.
07 - Remove from oven, garnish with extra herbs and lemon wedges if desired, and serve immediately.

# Expert Tips:

01 -
  • Ready in thirty minutes flat, which means you can pull it together on a Tuesday night without losing your mind.
  • The salmon stays moist and tender while the herbs create this bright, aromatic crust that feels restaurant-quality.
  • Naturally gluten-free and packed with omega-3s, so you can feel good about what you're eating.
02 -
  • Don't bake past the point where the flesh looks opaque—salmon keeps cooking as it rests, and overcooked salmon tastes like nothing.
  • If you're making this for a crowd, you can assemble the whole tray an hour ahead and refrigerate it, then bake when you're ready to eat; the herbs will actually infuse deeper.
03 -
  • If you have time, let the herb mixture sit on the salmon for 15 to 30 minutes before baking—the flavors seep into the flesh and create something even more vibrant.
  • Save any leftover lemon slices and herb mixture to drizzle on roasted vegetables or toss into rice; nothing goes to waste with this approach.

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