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
Step 1
Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat. Arrange salmon and brussels sprouts evenly spaced on top.
Step 2
Brush the melted butter on top of each salmon fillet. In a small bowl, stir the rosemary, parsley, garlic, juice of 1 lemon (around 4 Tablespoons), and 1/4 teaspoon pepper together. Spoon evenly onto each fillet, spreading all over the top. Slice 1/2 of the 2nd lemon and arrange 1-2 slices on top of each fillet. Squeeze the other lemon half on top of the brussels sprouts. Sprinkle the brussels sprouts with remaining 1/4 teaspoon of pepper. Sprinkle sea salt evenly over the whole pan—not much is needed, but go by your preference.
Step 3
Bake the salmon for 15-20 minutes depending on thickness, about 10 minutes per 1-inch inch thickness measured from the thickest part of the fillet or until the thickest part reaches 145°F (63°C) internal heat.
Step 4
Serve warm.
Step 5
Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Step 6
Save recipe for the next time?
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.
