Description
This easy Baked Salmon recipe features a whole salmon fillet, fresh lemon, and a generous blend of fresh herbs like dill, parsley, and chives.
Equipment
parchment paper
Ingredients
2lemons
8 to 10sprigsfresh parsley, plus 1 tablespoon chopped
extra virgin olive oil
12-poundwhole skin-on side of wild salmon, such as sockeye or coho
1/2teaspoonkosher salt
fresh black pepper, to taste
2tablespoonsfresh dill, chopped
1tablespoonsfresh chives, chopped
Instructions
- Preheat the oven to 450F.
Slice 1 of the lemons thin, the second into wedges.
- Place the lemon slices on a large sheet pan lined with parchment arranged in the center just under the fish.
Top with parsley sprigs and drizzle with 1 teaspoon of olive oil.
Drizzle the remaining 1 teaspoon of olive oil over the flesh side of the fish and rub all over, season with salt and pepper.
Transfer to the pan over the lemon slices, skin side down.
- Roast 15 to 20 minutes, depending on the thickness of the fish, until the thickest part of the fish is cooked though in the center.
Top with fresh herbs and serve with lemon wedges.
Last Step:
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Nutrition
Serving: 5ounces, Calories: 233kcal, Carbohydrates: 2g, Protein: 30.5g, Fat: 11g, Saturated Fat: 1.5g, Cholesterol: 83mg, Sodium: 160mg, Fiber: 1g
