How long it takes: 25 minutes Equipment you’ll need: sheet pan, small mixing bowl Servings: 4
Easy Baked Salmon with Lemon and Herbs
This baked salmon is Whole30 compliant, paleo, keto, gluten-free, and all that jazz. Whether or not you’re following a particular eating plan or diet, this recipe is just plain good for you. Here are more reasons to love it: Simple ingredients. Aside from being absolutely delicious, this recipe is straightforward to make. You’ll need four ingredients if you don’t count olive oil, salt, and pepper. Fresh summer flavor. There’s just something about the flavor of fresh chopped chives that I can’t get enough of (and it seems to be the only herb I’m really successful at growing). If you’ve tried my chive bread recipe, you know what I’m talking about. This versatile green herb pairs beautifully with the lemon in this baked salmon recipe. Perfect for weeknights. Simple, but not lacking in flavor, you’ll want to try this salmon tonight! The lemon chive sauce really takes it to the next level. Plus, the salmon is ready to eat in less than 30 minutes!
Ingredient Notes
Below are the ingredients you’ll need to make this baked salmon with lemon and chives. Be sure to check out the recipe card below for measurements, instructions, and nutrition information.
Salmon: For four generously sized servings, you’ll need about a pound and a half of salmon, about 6 oz. per serving. Either skin-on or skinless fillets are fine. Lemon: You’ll need the freshly squeezed juice of one lemon. Chives: Chives are an allium family herb with a light onion-garlic flavor. The purple blossoms are edible, too, and look beautiful on a salad. Green onions or scallions work fine, too. Red Pepper Flakes: Just a pinch adds a spicy tingle to your palate.
How To Make Easy Baked Salmon
This delicious salmon dinner recipe is ready for the table in about 25 minutes. Here’s how to bake salmon in the oven that’s filled with fresh lemon flavor: Prep the salmon. While the oven is preheating, season the salmon with salt and pepper. To save time on clean-up, line a small sheet pan with parchment paper or foil. Bake. Next, bake the salmon at 400ºF until it flakes easily when poked with a fork, about 20 minutes. Make the lemon sauce. While the salmon bakes, prepare the sauce. Whisk together lemon juice, olive oil, fresh snipped chives, red pepper flakes, and salt. If you’re opposed to spiciness, omit the red pepper flakes and substitute a few grinds of black pepper. Serve. When the salmon is cooked and you’re ready to eat, just spoon that delicious sauce over the salmon. I know I’ve said it already, but it’s so good. I really hope you guys try this one.
Tips for Success
I love recipes like this easy baked salmon with lemon because even if you’re new to cooking fish, they always turn out amazing! Below, I’ve included a few helpful recipe tips: Buy filets that are similar in size. Salmon filets that are of similar size and thickness will bake more evenly. Check the fish for bones. Salmon has what’s called “pin bones” that are usually removed at the fish counter. That being said, it’s a good idea to check that no stragglers were left! Run your finger down the filet and remove any overlooked bones with a pair of tweezers. Check the internal temperature of the salmon with an instant-read thermometer. Salmon is done cooking when it reaches 145ºF at the thickest part of the filet. This is the method I typically use because it’s more accurate. I’m head-over-heels in love with my ThermoWorks Thermapen Mk4. If you don’t have an instant-read thermometer, poke a fork into the thickest part. If the salmon flakes easily and isn’t dark red, it should be done.
Serving Suggestions
This salmon entree goes perfectly with a baked potato and sour cream. All you need to do is add a side of crisp sautéed sugar snap peas or Mediterranean green bean salad for a wonderfully amazing meal.
Make It a Salmon sheet pan dinner
Add a few extras to turn this salmon recipe into an entire dinner baked on one sheet pan. Simply toss your veggies in olive oil, salt, and pepper before roasting. There are so many ways that you can make it your own:
Asparagus: My go-to side for salmon! Add the spears to the pan with the salmon in the last 10 minutes of cooking. Potatoes: Give the potatoes a 10 minute head-start before you add the salmon to the pan. If you want to make your potatoes extra crispy, read my guide on how to make crispy roasted potatoes. Green Beans: String beans will cook in 10 to 15 minutes so add them halfway through the bake time. And if you love roasted green beans, make sure to check out my recipe for roasted green beans with parmesan and basil. Radishes: Have you tried roasted radishes yet? If not, you’re in for a treat. Radishes can go in the oven at the same time as the salmon. Try roasted salmon with tomatoes and fennel for a one pan dinner. So good! That’s just the beginning but I’m sure you get the idea. Get creative, use your imagination or what you happen to have on hand.
Storage & Reheating Tips
Refrigerate: Cover leftover salmon and refrigerate it separately from the dressing. It will keep for 3 to 4 days. Freeze: Put the salmon into a freezer-safe container or bag. Freeze for up to 6 months. For best results, thaw overnight in the refrigerator before reheating. Reheat: Cooked salmon can be served cold or warm. Reheat individual portions in the microwave at 50% power, in 30-second increments. Try not to overheat it.
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #16 or Meal Plan #77. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
