Lemon Pepper Salmon
Skip the store-bought seasoning and make your own lemon pepper salmon recipe with a handful of basic ingredients. It’s big on flavor and short on effort for a nourishing main course.
Servings: 4
Ingredients
- 4 (5-ounce) portions center-cut salmon (1 1/4 pounds)
- 2 tablespoons extra virgin olive oil
- Zest of 2 lemons
- 2 tablespoons lemon juice (from about 1 lemon)
- 2 teaspoons chopped fresh dill
- 2 teaspoons chopped fresh flat-leaf parsley
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Get ready. Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Pat the salmon filets dry with paper towels. Place on the baking sheet, leaving about 1 inch of space between them.
- Make the lemon-pepper sauce. Whisk together the olive oil, lemon zest, lemon juice, dill, parsley, salt, and black pepper.
- Brush the salmon with sauce. Use a pastry brush to evenly coat the salmon on the top and sides with the lemon-pepper mixture.
- Bake the salmon. Bake for 12 to 14 minutes until the salmon flakes easily or until an instant-read thermometer inserted into the thickest part of the filet reaches 130*F for medium-rare or 135°F for medium.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and pasta used in this recipe.
- What temperature to cook salmon? The USDA recommends cooking salmon to an internal temperature of 145°F, measured at the thickest part of the fish. I prefer salmon cooked medium-rare, about 130°F, or medium, 135°F.
Nutrition
Calories: 266.1kcal | Carbohydrates: 0.8g | Protein: 28.2g | Fat: 16g | Saturated Fat: 2.4g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 8.1g | Cholesterol: 78mg | Sodium: 644.1mg | Potassium: 709.8mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 20.3mg | Iron: 1.2mg
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