Baked lemon herb salmon. Free UK Delivery on Eligible Orders! Place lemon zest and juice, oil, honey, chopped herbs and black pepper in small bowl and whisk together until thoroughly mixed. Place salmon in ovenproof dish and pour over lemon mixture.

Baked lemon herb salmon Arrange the lemon slices on top of the fish. Remove from the oven and serve garnished with extra dill (optional). Place the salmon fillets on a baking pan. You can cook Baked lemon herb salmon using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Baked lemon herb salmon

  1. You need 6-10 oz of salmon filet (mine was 1 pound).
  2. Prepare 4 of lemon slice.
  3. You need 1 teaspoon of cayane pepper.
  4. It’s 1 tablespoon of lemon pepper.
  5. Prepare 1 tablespoon of garlic powder.
  6. It’s 1 teaspoon of black pepper.
  7. Prepare 1 teaspoon of salt.
  8. It’s 3 teaspoon of extra virgin Olive oil.
  9. It’s of foil.
  10. Prepare of coconut/ Olive oil spray.

Glaze the salmon with one-third of the sauce, setting aside the remaining two-thirds. Place one lemon slice on top of each fillet. Place the salmon onto the lined baking sheet. Season both sides with sea salt and black pepper.

Baked lemon herb salmon instructions

  1. Line flat baking sheet with foil. Spray with cooking spray.
  2. Wash fish, pay dry with a paper towel..
  3. Place fish into a half size smaller foil liner..
  4. Mix seasonings with oil and coat the fish..
  5. Place lemons slices on top. Close foil like a pocket to keep steam in..
  6. Bake in oven on 350 for about 15 min checking periodically for doneness..
  7. More or less time depending on the size of the fish. Serve with side a fresh salad or roasted veggies!!!.

In a small bowl, whisk together all ingredients for the spread (grated parmesan, mayonnaise, lemon zest and minced garlic). Spread the mixture over the top of the salmon. The fresh herb layer adds flavor, complementing the taste of the salmon without overpowering it, as well as protecting the fish from harsh heat. It also means you don't have to make a sauce, since the herb layer provides plenty of flavor and texture. The herbs are up to you, but I like to use parsley, basil, and dill — tarragon is also nice.