Lemon-Herb Roasted Salmon

PersonalPoints™ per serving

Total Time: 30 min

Prep: 15 min

Cook: 15 min

Serves: 4

Easy

This salmon can anchor lunch or dinner. Pair it with your favorite grain, treat it as the star of a salad, or serve it with roasted vegetables like the baked sweet potato fries shown here. When the salmon flakes when pierced with a fork, that’s a good indicator it’s done. Be sure to zest the lemon before you juice it. You will need about 2 lemons to produce enough zest and juice for this recipe. We love the mix of fresh herbs in this dish, but you can use whatever mix you like; rosemary and basil would also work beautifully. For a little heat, stir some red pepper flakes into the herb mixture.

Ingredients

1 spray cooking spray
1½ lb uncooked wild pink salmon fillets, four 6-oz pieces about 1-inch-thick each (also known as humpback salmon)
⅛ tsp table salt, or to taste
⅛ tsp black pepper, coarsely ground, or to taste
1 tsp lemon zest, finely grated (plus extra for garnish, if desired)
4 tbsp fresh lemon juice, divided
1½ tbsp sugar
1 tbsp fresh parsley, chopped (plus extra for garnish, if desired)
1 tbsp fresh thyme, chopped (plus extra for garnish, if desired)
1 tsp fresh oregano, chopped
1 tsp minced garlic

Instructions

Preheat the oven to 400°F. Coat a small shallow baking dish with nonstick spray.
Season both sides of salmon with salt and black pepper. Place salmon in a prepared baking dish and drizzle with 2 tbsp lemon juice. Roast salmon until almost cooked through, about 13 minutes.
Meanwhile, in a small bowl, whisk 1 tsp lemon zest, sugar, 1 tbsp parsley, 1 tbsp thyme, oregano, garlic, and remaining 2 tbsp lemon juice until sugar dissolves.
Top salmon with lemon-herb mixture. Continue to roast until salmon flakes with a fork, about 2 minutes more. Garnish with grated lemon zest and more chopped herbs (if using).
Serving Size: 1 salmon fillet.