Baked Lemon Herb Salmon
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
3.5 out of 5 stars
(2)
Ingredients
serves 4
- 4 salmon fillets, skin removed (about 2 lbs. (900g) total)
- 4 cups halved brussels sprouts*
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons chopped fresh rosemary (or use 1 Tablespoon dried)
- 2 Tablespoons chopped fresh parsley (or use 1 Tablespoon dried)
- 1 Tablespoon minced garlic
- 2 medium lemons, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Sea salt, to taste
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Preparation
Chef’s notes
Special Tools (affiliate links):
Baking Sheet | Silicone Baking Mats or Parchment Paper | Pastry Brush | Glass Mixing Bowl | Instant-Read Thermometer
Frozen Salmon:
If using frozen salmon, thaw completely before starting.
Other Vegetables:
Instead of brussels sprouts, you can use broccoli, chopped asparagus, or zucchini. Chop your vegetables small so they cook in the same amount of time as the salmon OR start the vegetables in the oven a few minutes earlier than the salmon.
Other Herbs:
Feel free to use thyme or chopped basil, or a combination of your favorite herbs.
Nutrition Information:
Using SparkRecipes calculator and including the brussels sprouts, this recipe comes out to 330 calories, 16g fat, and 37g protein. If your salmon fillets are smaller than about 6 ounces each, these numbers will be lower.