HERB ROASTED SALMON: QUICK PREP, FABULOUS FLAVOR

Herb Roasted Salmon, a culinary delight that effortlessly blends the savory taste of oven-baked salmon with the aromatic essence of fresh herbs like dill, parsley, and thyme, is your go-to recipe for a quick dinner.

The rich, omega-3 packed salmon fillet, seasoned generously and roasted to moist, flaky perfection, serves as a nutritious centerpiece. Baked herb salmon's easy preparation and quick cooking time make it a go-to option for our busy weeknights, while its elegant presentation ensures it's equally an option at more formal gatherings.

Ingredients you'll Need for Herb Roasted Salmon

To get started making this recipe, you'll first want to gather all your ingredients.

• 2-3 Pound Salmon Filet, skin on
• 2 Tablespoons Olive Oil
• 1 Tablespoon Salt
• ½ Ounce Fresh Rosemary Sprigs
• ½ Ounce Fresh Thyme Sprigs
• ½ Ounce Fresh Parsley
• ½ Ounce Fresh Dill Sprigs
• 3 Lemon Slices

Step by Step Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit. Cover a baking sheet with Aluminum foil.

Step 2: Rub a dab of olive oil on the Aluminum foil before placing the salmon filet, skin side down, onto the pan.

Step 3: Rub the flesh of the salmon filet with 2 tablespoons of olive oil and sprinkle salt over the top.

Step 4: Place the herbs randomly over the top of the salmon, covering every spot. Be sure to spread the various types of herbs across the salmon and don't place one type of herb all in one spot of the salmon.

Step 5: Place the three lemon slices, spread apart, down the middle of the salmon.

Step 6: Bake for 20 minutes or until the internal temperature at the fattest portion reaches 145 degrees.

Step 7: Remove from the oven and remove the herbs, if desired. Squeeze a lemon slice over the top, if you like.

Serve and Enjoy! 

Tips & Tricks

• Freshness is key when buying salmon. Look for vibrant, slightly glossy fillets with a fresh, ocean-like scent.
• Store leftover baked salmon in an airtight container in the refrigerator and consume within 2-3 days. Reheat in the oven or on the stove to avoid drying out the salmon, ensuring that the leftovers are just as enjoyable as when the dish was first prepared.
• Don't be afraid to experiment with different herb combinations to find your favorite. You can add sweetness by drizzling honey or maple syrup before roasting.

FAQs about Herb Roasted Salmon

Can I eat Herb Roasted Salmon during Lent?

Yes, Herb Roasted Salmon can be consumed during Lent. During Lent, many Christians abstain from eating meat on Fridays and sometimes throughout the Lenten season as a form of fasting. Fish, including salmon, is permitted and often encouraged as an alternative source of protein.

How do I choose the best salmon for roasting?

Look for salmon that is bright in color, with a firm texture. The fish should smell fresh and not fishy. Wild-caught salmon often has a richer flavor than farmed salmon, but both can be used. Ensure the skin is intact if you prefer cooking it with the skin on, as it helps keep the fish moist during roasting.

Can I use frozen salmon?

Yes, you can use frozen salmon. Thaw it overnight in the refrigerator or under cold water if you're short on time. Pat the salmon dry with paper towels before seasoning to ensure the herbs and spices adhere properly.

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HERB ROASTED SALMON

Inna Chironet

This Herb Roasted Salmon recipe combines tender salmon with aromatic herbs for a nutritious, flavor-packed meal. Quick and easy to prepare, it's perfect for any occasion, offering a heart-healthy option that's both delicious and elegant. Ready in under 30 minutes, it's an ideal choice for a fuss-free yet impressive dinner.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Brunch, lunch, Main Course

Cuisine American

Equipment

• ▢
  Baking Sheet
• ▢
  Aluminum Foil
• ▢
  Measuring Spoons

Ingredients

  

0.5x1x2x

• ▢ 2-3 Pound Salmon Filet skin on
• ▢ 2 Tablespoons Olive Oil
• ▢ 1 Tablespoon Salt
• ▢ ½ Ounce Fresh Rosemary Sprigs
• ▢ ½ Ounce Fresh Thyme Sprigs
• ▢ ½ Ounce Fresh Parsley
• ▢ ½ Ounce Fresh Dill Sprigs
• ▢ 3 Lemon Slices

Instructions

 

• Preheat the oven to 400 degrees Fahrenheit.
• Cover a baking sheet with Aluminum foil.
• Rub a dab of olive oil on the Aluminum foil before placing the salmon filet, skin side down, onto the pan.
• Rub the flesh of the salmon with 2 tablespoons of olive oil and sprinkle the salt over the top.
• Place the herbs randomly over the top of the salmon, covering every spot.
• Be sure to spread the various types of herbs across the salmon and don't place one type of herb all in one spot of the salmon.
• Place the three lemon slices, spread apart, down the middle of the salmon.
• Bake for 20 minutes or until the internal temperature at the fattest portion reaches 145 degrees.
• Remove from the oven and remove the herbs, if desired.
• Squeeze a lemon slice over the top, if you like.
• Serve and Enjoy!

Notes

Store in an airtight container for up to 4 days.
To freeze, store in an airtight container for up to 3 months.
If your salmon filet is bigger or smaller than 2-3 pounds, the cooking time will change, so it's important to pay attention to the internal temperature rather than the time cooked.
If you don't like one of the herbs I used in this recipe, swap it out for another herb such as sage or basil.
You can omit it altogether as well, just be sure to replace it with more of an herb you prefer.
Leaving the skin on allows the salmon to not fall apart as it will be perfectly tender and flaky once it's done cooking. It also gets a nice crisp to it, adding another delightful texture to the mix.
As an added bonus, it adds more flavor as well.

Tried this recipe?Let us know how it was!