HERB ROASTED SALMON
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.
Equipment
- Baking Sheet
- Aluminum Foil
- Measuring Spoons
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
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.
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.