This baked salmon fillet is so delicious with a zesty lemon, garlic and aromatic herb mixture spread over a tender salmon filet and baked to flaky perfection.
3Tablespoonschopped fresh herbsdill, parsley, thyme, plus more for garnish
1lemondivided
Instructions
Preheat oven to 425°F. Line baking tray with parchment paper.
Cut salmon into 4 fillets. Place salmon on baking tray (skin side down if salmon has skin).
Brush salmon with olive oil on both sides.
Season top of salmon with salt, pepper, garlic, and herbs. Cut lemon in half and squeeze one half of lemon over salmon. Set the other half aside.
Bake for 10-15 minutes, or until salmon reaches an internal temperature of 145°F. Do not overcook, otherwise salmon will be dry.
Squeeze with the other lemon half, sprinkle with herbs to garnish, and serve immediately.
Notes
Refrigerate leftover salmon filets covered for up to three days.
Reheat covered with foil in the oven so they don’t dry out.
Freeze cooled salmon in zippered bags for up to one month. Note: Cooked salmon flesh that is first frozen, then thawed, will not be as firm as it was when first cooked.