Baked Lemon Herb Salmon

You’ll love this crazy simple, flavorful, 330 calorie salmon dinner made in only 30 minutes.


  • 4 salmon filets, skin removed (about 2 lbs total)
  • 4 cups halved brussels sprouts (or sliced zucchini, diced potato, broccoli, etc.)
  • 2 Tablespoons unsalted butter, melted
  • 2 Tablespoons bunched rosemary leaves, chopped
  • 2 Tablespoons parsley (I use dried, chopped)
  • 1 Tablespoon minced garlic
  • 2 lemons
  • 1/2 teaspoon freshly ground black pepper
  • sea salt, to taste


  1. Preheat oven to 400°F (204°C). Line a baking sheet with aluminum foil or a silicone baking mat. Arrange salmon and brussels sprouts on top.
  2. Brush the melted butter on top of each salmon filet. In a small bowl, mix the rosemary, parsley, garlic, juice of 1 lemon, and 1/4 teaspoon pepper together with a spoon. Spoon evenly onto each filet, spreading all over the top. Slice 1/2 of the 2nd lemon and arrange 1-2 slices on top of each filet. Squeeze the other lemon half on top of the brussels sprouts. Sprinkle the brussels sprouts with remaining 1/4 teaspoon of pepper. Sprinkle sea salt evenly over the whole pan– not much is needed. Go by your preference.
  3. Bake for 15 minutes or until the salmon is just cooked through. Don’t overcook or the salmon will taste dry.
  4. Serve with additional lemon slices if desired. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Full Recipe:Click Here

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