Americangluten-freedairy-free
Baked Salmon
Sheet-pan salmon with lemon, salt, and olive oil. The baked salmon recipe people search for a weeknight protein that does not need a marinade overnight.
22 minsEasy4 servings380 kcal
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Baked Salmon
Sheet-pan salmon with lemon, salt, and olive oil. The baked salmon recipe people search for a weeknight protein that does not need a marinade overnight.
FromYourFridge.com
Total Time: 22 mins
Difficulty: Easy
Servings: 4 Servings
Calories: 380 kcal
shopping_basketIngredients
- Salmon fillets4 (about 6 ounces each), skin on or off
- Olive oil2 tablespoons
- Lemon1, half sliced, half for juice
- Garlic2 cloves, minced
- Salt1 teaspoon
- Black pepper1/2 teaspoon
- Dried dill or parsley1 teaspoon, optional
Nutrition Per Serving
Calories
380
Protein
34g
Fat
26g
Carbs
2g
restaurantInstructions
1
Heat the oven
Heat oven to 400°F (200°C). Line a sheet pan with foil for easy cleanup. Pat salmon dry with paper towels — wet fish steams instead of roasting.
2
Season
Rub fillets with olive oil, garlic, salt, pepper, and dill. Lay lemon slices on top or around the pan. Place salmon skin-side down if the skin is on.
3
Bake
Bake 12–15 minutes depending on thickness. The fish is done when it flakes with a fork and the center is just opaque. For a 1-inch-thick fillet start checking at 12 minutes. Do not bake until it is dry and white all the way through.
4
Rest
Squeeze fresh lemon over the pan. Rest 2 minutes. Serve with leftover rice, mashed potatoes, or a bag of salad.
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