Baked Salmon Fillet with Lemon
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
3 servings
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Calories
380 kcal
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Course
Main Course
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Cuisine
American
Baked Salmon Fillet with Lemon
Description
This recipe involves coating salmon fillets with a mixture of lemon juice, minced garlic, extra virgin olive oil, salt, and black pepper, then baking them in the oven at 400°F alongside halved baby potatoes and sliced fennel. The vegetables roast in the salmon juices, absorbing the citrus and garlic flavors. The salmon cooks to a flaky texture while remaining moist and tender.
The accompanying salad mixes peppery arugula with creamy avocado, halved cherry tomatoes, chopped Persian cucumber, and diced shallot. A dressing of lemon juice, vinegar, olive oil, salt, and black pepper ties the salad together, reinforcing the lemon themes to balance the richness of the salmon.
This meal combines baked salmon with vegetables in one pan paired with a fresh, zesty salad, suitable for a wholesome dinner. Adjust vegetable choices as desired; broccoli or carrots can be used instead of potatoes or fennel. Proper baking time avoids overcooking, preserving the salmon's smooth texture.
Store leftovers in an airtight container in the refrigerator for up to two days. Extra virgin olive oil enhances the flavor when baking salmon and vegetables. Garnish with fresh herbs like parsley or dill for added aroma.
Ingredients
- 2 salmon fillets
- 1 lemon juice of
- 2 cloves garlic minced
- 2 tbsp olive oil extra virgin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb baby potato halved
- 2 fennel sliced
Arugula Avocado Salad
- 2 cups arugula
- 1 avocado diced
- 1 cup cherry tomato halved
- 2 cucumber chopped, Persian
- 1/2 shallot diced
- 2 tbsp. lemon juice
- 2 tbsp. vinegar
- 1 tbsp. olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400 F / 204C. Line a baking sheet with foil and coat it with cooking spray.
- Mix lemon juice, garlic, olive oil, salt and pepper in a bowl.
- Put the salmon fillets on the baking sheet and brush the fillets with the olive oil lemon mixture.
- Place the halved potatoes and sliced arugula in a large bowl and mix with the remaining olive oil lemon juice mixture. Spread them around the salmon fillets.
- Bake in the oven for 20-25 minutes depending on the thickness of the fillets.
Salad:
- In a bowl, toss arugula, tomatoes, cucumber and diced avocado.
- Mix diced shallot, lemon juice, vinegar, olive oil and spices. Pour the dressing on the salad.
- Toss the salad with the dressing.
- serve with baked salmon fillets.
Notes
- Do not overbake salmon; aim for flaky but moist texture with smooth mouthfeel.
- Use airtight containers, preferably glass, to store leftovers in the fridge for up to two days.
- Substitute potatoes and fennel with vegetables like broccoli, cauliflower, carrots, or onions as preferred.
- Adding fresh herbs like parsley, basil, cilantro, or dill can enhance flavor when serving.
- Use extra virgin olive oil for best taste when baking salmon and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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