Lemon Rosemary Salmon
This simple lemon rosemary salmon is the perfect weeknight protein to whip up in minutes. It’s made with fresh herbs like rosemary and thyme, fresh squeezed lemon juice and zest, and a few basic spices.
The salmon comes out buttery soft and flakes right off your fork. I love to pair it with my creamy pumpkin orzo for a flavor-packed dinner.
Last week we shared the exciting news that we’re expecting our first baby 🙂 During my first trimester, I practically wanted nothing to do with fish, which is odd for me since I love fish- especially salmon. Now in my second trimester, fish finally sounds appetizing again.
I was craving a simple yet flavorful salmon recipe last week and quickly whipped up this lemon herb salmon.
What you’ll need to make lemon rosemary salmon
- Salmon fillet- about 1.2-1.5 lbs
- Herbs: rosemary and thyme
- Olive oil
- Garlic
- Lemon zest and juice
- Salt & pepper
- Pat the salmon dry and place it onto a parchment lined sheet-pan
- Prepare the marinade by combining olive oil, lemon zest, crushed garlic, salt, pepper and fresh thyme in a small bowl
- Pour the marinade over the salmon and spread evenly
- Top the salmon with a few lemon slices and fresh rosemary sprigs
- Bake on 400 for 18 minutes, then top with fresh squeezed lemon
This recipe can serve as little as 4 people or up to 8 depending on the size salmon you use. For larger pieces between 1.5-2 lbs, I suggest adding another 10 minutes to the bake time.
This salmon is simple, yet hearty, and pairs so well with a fresh salad, pasta, or roasted potatoes. Here are a few serving suggestions:
- Spiced Orzo and Chickpeas
- Herb Roasted Sweet Potatoes
- Creamy Calabrian Chili Pasta
- Cucumber Radish Sumac Salad
If you’re in need of new healthy salmon recipes, you guys are going to love this recipe!
Serve with:
Creamy Pumpkin Orzo
Chickpea Date Quinoa Salad
Sesame Chipotle Roasted Sweet Potatoes
Lemon Rosemary Salmon
Ingredients
- 1.2-1.5 lbs salmon skin on or off
- 2-3 sprigs of fresh rosemary
- 1 tsp fresh thyme
- 1 lemon half sliced, 1/2 juiced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cloves crushed garlic
- 2 tbsp olive oil
- 1 tsp lemon zest
Directions
- Preheat the oven to 400 F
- In a small bowl, mix together the olive oil, salt, pepper, garlic, lemon zest and thyme leaves.
- Place the salmon onto a parchment lined sheet pan. Pour the marinade over the salmon filet and spread evenly.
- Top with a few lemon slices and the rosemary
- Bake for 18-20 minutes, depending on the size and thickness of the fish.
- Once done, squeeze the remaining half lemon over the top before serving
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