Baked Salmon with Lemon Herb Sauce
A simple yet flavorful baked salmon recipe paired with a zesty lemon herb sauce that brightens any meal.
Ingredients
Main Ingredients
- 4 fillets salmon Opt for wild-caught if possible for a fresher flavor.
- 2 tablespoons olive oil Use high-quality extra virgin olive oil for the best taste.
- 2 lemons Zested and juiced. Ensure they are fresh for maximum flavor.
- 2 tablespoons fresh herbs Choose from parsley, dill, or thyme.
- to taste salt and pepper Freshly ground black pepper enhances flavor.
- 1 pound baby potatoes Cut into halves or quarters. Yukon Gold or red new potatoes work well.
- 1 bunch broccoli Cut into florets for even roasting.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, combine olive oil, juice and zest from the lemons, fresh herbs, and season with salt and pepper. Whisk until well blended.
- Line a baking sheet with parchment paper. Place the salmon fillets on the sheet, skin-side down, and brush the lemon herb sauce over each fillet.
- In a separate bowl, toss the baby potatoes with olive oil, salt, and pepper, then spread them around the salmon.
Cooking
- Roast in the preheated oven for about 15 minutes, until the salmon begins to flake.
- After 15 minutes, add the broccoli florets to the baking sheet, drizzle with olive oil, salt, and pepper, then roast for an additional 10-15 minutes until cooked through.
- Serve hot, drizzling any remaining lemon herb sauce over the top.
Notes
For crispier skin, broil the salmon for the last 2-3 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.