Salmon is loaded with omega 3’s, an essential fat that your body needs. It’s also a great source of protein and high in B vitamins! The lemon in this recipe gives it a boost of vitamin C, while the herbs add more vitamins and iron.
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 15-20 minutes to bake, which means in less than 30 minutes, dinner is on the table!
How to make Lemon Herb Salmon
- 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.
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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 work.)
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Quick Tip! 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.
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Bake the salmon.
- Place the lemon herb salmon in a 400°F oven for 15 – 20 minutes.
Should I skin salmon before cooking?
No, you should not skin salmon before baking it. The salmon 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.
Can you eat salmon skin?
While you can easily peel the salmon from the skin once it’s been cooked, I actually highly recommend eating the skin. Not only is it safe to eat, it’s also really good for you!
The skin of the salmon contains the highest concentration of omega-3 fatty acids. Remember those good fats that our body needs? Yes, lots of those in the salmon skin, as well as more protein and vitamins!
Credit to Whitney Bond for this recipe
