Easy, delicious, light, and flavorful, this baked Lemon Herb Salmon recipe combines fresh ingredients for the best flavor! It’s made in less than 30 minutes, and is perfect paired with roasted asparagus or zucchini that can be cooked in the oven at the same time.

Piece of baked salmon on plate, topped with herbs and lemon slices

If healthy, quick and easy is what you’re looking for, then this salmon fits the bill! I originally shared this Lemon Herb Salmon recipe in 2012. Since then, it’s been in regular rotation at my house when I’m looking for something quick and healthy to make for dinner.

Roasted or steamed vegetables, or a green salad on the side, complete this healthy, gluten free meal. It only takes 10 minutes to prep the recipe and 15 minutes to bake, which means in less than 30 minutes, dinner is on the table!

Herb roasted salmon on plate with lemon slices and a rosemary sprig on the side

Step by step instructions

  1. Prepare the lemon herb topping. Add olive oil, chopped fresh parsley, basil and rosemary to a small bowl. Add lemon zest, lemon juice, garlic, salt and black pepper.
  2. Prepare the salmon. Place the salmon skin side down in a shallow baking dish. A rimmed baking sheet or 9″ x 13″ casserole pan will also work. You can place the salmon in a foil basket on the baking sheet before covering in the lemon herb mixture for easier clean-up. Top with the lemon garlic herb mixture. Thinly slice an additional lemon and place the lemon slices on top of the salmon.
  3. Bake the salmon. Place the lemon herb salmon in a 400°F oven and roast for 15 minutes.
Baked herb salmon with lemon slices on top

What to serve with it

This lemon herb salmon is great paired with any of these easy side dish recipes.

Creamy Garlic Parmesan Orzo

Smashed Broccoli

Roasted Baby Potatoes

Creamy Cucumber Salad

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Baked salmon on plate with lemon slices and rosemary sprigs
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Lemon Herb Salmon

The easiest, most delicious and healthy Baked Lemon Herb Salmon recipe combines fresh ingredients for tons of flavor! It's made in less than 30 minutes, and it's gluten free and Whole30 compliant.
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Whitney Bond
Course: Main Course
Cuisine: American
Diet: Gluten Free

Ingredients

  • ½ cup olive oil
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh parsley, chopped
  • 4 tablespoons lemon juice, fresh squeezed
  • 2 tablespoons lemon zest, fresh grated
  • 3 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 pounds salmon
  • 1 lemon, sliced

Instructions

  • Preheat the oven to 400°F.
  • Add the olive oil to a small mixing bowl. Add the basil, rosemary, parsley, lemon juice, lemon zest, garlic, salt and pepper.
  • Place the salmon skin side down in a shallow baking dish. Top with the lemon herb mixture.
  • Thinly slice the additional lemon and place on top of the salmon.
  • Place the salmon in the oven to bake for 10 minutes per inch of thickness. The salmon will turn from a bright orange/red color to an opaque pink as it’s cooked.

Notes

  • I recommend leaving the salmon skin on when baking it. The skin provides a barrier that prevents the salmon from overcooking and drying out. Salmon is also very delicate and trying to remove the skin before cooking it is very difficult unless you’re a trained sushi chef. The salmon will easily peel from the skin once it’s been cooked. While you can remove the salmon skin after it’s cooked, the cooked skin is totally safe to eat.
  • Salmon can usually be purchased at the grocery store in large pieces that average from 1-3 pounds or in 6 ounce salmon fillets. If purchasing the larger piece of salmon, I recommend waiting to divide the salmon into fillets until after it’s cooked. Unless you have a very sharp knife, the salmon can get ruined when trying to slice it raw at home. You can also ask the butcher at your local grocery store to slice a larger piece into filets for you. Most grocery stores will do this, no problem! For this recipe, you’ll need four 8 ounce filets, six 6 ounce filets or one 2 pound piece of salmon.
  • The salmon should be cooked for 10 minutes per 1 inch of thickness, measured from the thickest part of the salmon. For example, a 1 1/2 inch thick salmon should cook for 15 minutes.
  • Leftover cooked salmon will stay good in the fridge for up to 3 days. While I don’t recommend reheating the salmon, it is delicious served cold over a salad, like this Quinoa Caprese Salad or Greek Orzo Salad.

Nutrition Facts

Serving 4servingCalories 579kcal (29%)Carbohydrates 5g (2%)Protein 45g (90%)Fat 41g (63%)Saturated Fat 6g (30%)Cholesterol 124mg (41%)Sodium 684mg (29%)Potassium 1183mg (34%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 345mg (7%)Vitamin C 27.5mg (33%)Calcium 48mg (5%)Iron 2.4mg (13%)
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