RecipeLemon-Herb Roast Salmon

Nutrition Facts
Amount per Serving
  • Calories: 250
  • Protein: 37 g
  • Total Fat: 10 g
    • Unsaturated Fat: 8 g
    • Saturated Fat: 2 g
  • Cholesterol: 75 mg
  • Total Carbohydrate: 1 g
  • Dietary Fiber: 1 g
  • Total Sugar: 1 g
    • Natural Sugar: 1 g
    • Added Sugar: 0 g
  • Sodium: 320 mg

Salmon is such a simple, yet stellar, dinner option. It’s packed with protein and heart-healthy omega-3s, and because of its mild flavor, it can be prepared in loads of scrumptious ways (this prep method I’m sharing is a guaranteed winner-dinner). In this quick, tasty and fuss-free version, I use a few standard seasonings, roast for about 10 to 15 minutes, and then it’s ready to be devoured; oh, and trust me, it will be. And don’t forget to serve it with my 3-ingredient lemony herb dipping sauce!  Note that you can use one large fillet (as in this picture) or 4 individual pieces, and feel free to swap in your favorite spices.

  • Prep time
  • Total Time
This recipe makes 4 servings

• 1½ pounds wild salmon
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ to ½ cup minced herbs (cilantro, dill or fresh thyme leaves)
• 1 to 2 lemons, thinly sliced


Preheat oven to 425˚F and position a rack to the top position.

Mist a baking sheet with olive oil spray and place salmon (skin side down, if the skin is intact) on the sheet. Mist the top of the fish with olive oil spray or brush on 1 tablespoon olive oil. Sprinkle the salt, garlic powder, and pepper evenly over the top. Then, liberally pack the herbs of choice (cilantro, thyme or dill) generously over the entire fish and place the lemon slices evenly over the top.

Place in the oven on the top rack and roast for about 10 to 15 minutes. Then, set oven to broil and finish under the broiler for a few minutes to crisp the tops and brown the lemon slices. 

Serve immediately with Lemon-Dill Yogurt Sauce on the side as an optional topper.  

Try my Miso-Glazed Scallops.