How To Make Baked Lemon Herb Salmon
Serve dinner in 30 minutes with this herb salmon recipe! It’s brushed with rosemary, parsley, and lemon juice, then baked side by side with Brussels sprout.
- 2lbssalmon filets,(4 filets), skin removed
- 4cupsBrussels sprouts,halved, or sliced zucchini, diced potato, broccoli, etc.
- 2tbspunsalted butter,melted
- 2tbsprosemary leaves,bunched, chopped
- ½tspfreshly ground black pepper
- sea salt,to taste
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or a silicone baking mat.
Arrange the salmon and Brussels sprouts on the baking sheet. Brush the melted butter on top of each salmon filet.
In a small bowl, mix the rosemary, parsley, garlic, juice of 1 lemon, and ¼ teaspoon pepper together with a spoon. Spoon evenly onto each filet, spreading all over the top.
Slice ½ of the 2nd lemon and arrange 1 to 2 slices on top of each filet. Squeeze the other lemon half on top of the brussels sprouts. Sprinkle the brussels sprouts with the remaining ¼ teaspoon of pepper.
Sprinkle sea salt evenly over the whole pan, as preferred.
Bake for 15 minutes or until the salmon is just cooked through. Don’t overcook or the salmon will taste dry.
Serve with additional lemon slices, and enjoy!
Leftovers keep well in the refrigerator for a few days. Reheat to liking.
- Calories: 574.58kcal
- Fat: 36.63g
- Saturated Fat: 10.66g
- Trans Fat: 0.23g
- Monounsaturated Fat: 10.08g
- Polyunsaturated Fat: 9.21g
- Carbohydrates: 11.77g
- Fiber: 4.46g
- Sugar: 2.70g
- Protein: 49.92g
- Cholesterol: 140.00mg
- Sodium: 828.01mg
- Calcium: 77.47mg
- Potassium: 1236.00mg
- Iron: 2.42mg
- Vitamin A: 91.61µg
- Vitamin C: 102.39mg
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