Save This dish features salmon fillets carefully baked with fresh lemon slices and a fragrant blend of herbs including parsley, dill, and chives. Olive oil and garlic add depth, while seasoning with salt and pepper keeps flavors balanced. The salmon flakes easily when cooked, delivering a moist and tender texture. Serve garnished with extra herbs and lemon wedges to enhance brightness. Perfect for a quick, nutritious dinner with minimal prep and baking time.
I used to overcomplicate salmon until one Tuesday night when I had nothing but a fillet, half a lemon, and some wilting herbs in the fridge. Twenty minutes later, I understood why simple is often best. The fish came out tender, bright, and so good I forgot I was supposed to be stressed about dinner.
I made this for my sister after she had a long week, and she looked up mid-bite and said it tasted like vacation. We ate it outside with a cheap bottle of white wine and it felt like the kind of meal that resets you. Sometimes the recipes that stick are the ones that feel effortless.
Ingredients
- Salmon fillets: Look for bright color and firm flesh, I leave the skin on because it crisps slightly and helps the fillet hold together.
- Olive oil: Use something you would actually drizzle on bread, it makes a difference in flavor when there are so few ingredients.
- Garlic: Fresh cloves minced fine will melt into the oil and coat every bite without overpowering the fish.
- Fresh parsley, dill, and chives: This trio is bright and grassy, if one is missing just use more of the others.
- Lemon: You need both slices and juice, the juice goes into the marinade and the slices roast on top and turn sweet.
- Sea salt and black pepper: Season more than you think, salmon can handle it and needs it to really shine.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (400°F) and line a baking tray with parchment paper. This keeps cleanup easy and prevents sticking.
- Arrange the Salmon:
- Lay the fillets skin side down on the tray, leaving a little space between them so the heat circulates evenly.
- Make the Herb Mixture:
- In a small bowl, whisk together olive oil, garlic, parsley, dill, chives, lemon juice, salt, and pepper until it smells incredible. Taste it on your finger, it should be bright and punchy.
- Coat the Fillets:
- Spoon the mixture generously over each piece of salmon, letting it pool in the center and drip down the sides.
- Top with Lemon Slices:
- Press a few thin lemon rounds onto each fillet, they will caramelize slightly and look beautiful when you serve it.
- Bake:
- Slide the tray into the oven and bake for 16 to 20 minutes, depending on thickness, until the salmon flakes easily with a fork and the center is opaque. Don't go past that or it will dry out.
- Serve:
- Pull it out, scatter extra herbs and lemon wedges over the top, and serve it straight from the tray while it is still warm.
Save The first time I brought this to a potluck, someone asked for the recipe before they even finished their plate. It is one of those dishes that feels special enough to share but simple enough that you actually will. I have made it dozens of times since and it never gets old.
What to Serve It With
I love pairing this with roasted asparagus or green beans tossed in olive oil and salt, or a big bowl of lemony couscous. A crisp green salad with a tart vinaigrette cuts through the richness of the fish perfectly. On nights when I want it to feel more filling, I serve it over steamed rice or with crusty bread to soak up the herby oil left on the plate.
How to Pick Good Salmon
Look for fillets that smell like the ocean, not fishy, and have firm flesh that springs back when you press it gently. The color should be vibrant, whether it is pale pink or deep coral. If you are buying from a counter, ask when it came in, and if you are buying frozen, make sure there are no ice crystals or freezer burn.
Make It Your Own
This recipe is forgiving and loves to be adapted. Swap the dill for tarragon if you want something a little more French, or use basil and add a sprinkle of red pepper flakes for a summery kick. I have made it with lime and cilantro when I was out of lemons and it was just as good.
- Try adding a thin layer of Dijon mustard under the herb mixture for a subtle tang.
- Toss halved cherry tomatoes on the tray and they will roast alongside the salmon and turn jammy.
- If you like crunch, scatter toasted pine nuts or slivered almonds over the top just before serving.
Save This is the kind of recipe that makes weeknight cooking feel less like a chore and more like taking care of yourself. I hope it becomes one of those dishes you turn to again and again.
