Baked Lemon Herb Salmon

Crazy simple, flavorful, 330 calorie salmon dinner made in only 30 minutes.

Baked Lemon Herb Salmon-- simple, flavorful, 330 calorie salmon dinner made in only 30 minutes.

Friday already! Yessss. So the other night I did something really cool. I was apart of a Q&A session where a group of Philly bloggers from fashion and lifestyle to running and healthy living asked me questions about my social media strategies, recipe development, SEO, cookbook writing, and how I manage it all. (To sum it up: coffee.) Not only did I share my story, but I learned a wealth of knowledge from each of them.

If you’re a blogger, I highly suggest you look into meeting up with bloggers in your area. Grab coffee, meet for lunch, discuss strategies, whatever. There is so much to learn from each other in this very unique blog world. If you’re in the Philadelphia area, check out PHLBloggers. And inquire about becoming a member!

So about this baked salmon. Well, ask and you shall receive! Another healthy dinner recipe right here, right now.

Baked Lemon Herb Salmon-- simple, flavorful, 330 calorie salmon dinner made in only 30 minutes.

I don’t think you understand the level of greatness on which we’re about to embark. We all know that lemon and fish go together like, uh, me and snickers. Well last week I made what I consider to be the BEST marriage of lemon and fish in the entire world. Am I being dramatic? Am I kinda exaggerating? Who me? Never! Muhahaha.

On a night I felt like doing absolutely nothing in the kitchen because I spent 23494 hours that day making another cherry pie to cram in my freezer, I made this simple baked lemon herb salmon.

Like, laughably simple.

One pan simple.

“I must be doing something wrong” simple.

Healthy cuts of salmon + brussels sprouts + herbs + lemon. Bake.

How to make Baked Lemon Herb Salmon on sallysbakingaddiction.com

Baked Lemon Herb Salmon-- simple, flavorful, 330 calorie salmon dinner made in only 30 minutes.

The key to fantastic flavor is brushing the salmon filets with a smidgen of melted butter. Not much because we’re keeping things healthy today, but just enough to fill the filets with buttery flavor. On top of the filets? Let’s rub the best of the best flavors around. We’re talking rosemary, parsley, garlic, freshly ground pepper, and a squeeze of lemon. Add your fave veggie to the baking sheet– like brussels sprouts, sliced zucchini, broccoli, diced potato or sweet potato, etc. Another squeeze of lemon, and a sprinkle of salt & pepper.

I’m not kidding. That’s literally all you do.

And it’s ready to eat like THAT. (snaps)

The juicy salmon, the roasted veggies, the simplicity, the flavors, the hassle-free (healthy!) meal. It’s all INSANE. Oh and the entire meal is only 330 calories. Why haven’t I made 30 minute meal like this sooner?

Baked Lemon Herb Salmon-- simple, flavorful, 330 calorie salmon dinner made in only 30 minutes.

I’m so excited for you to make this. Maybe tonight? This Labor Day weekend? It’s already Labor Day weekend? What?

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Baked Lemon Herb Salmon

Crazy simple, flavorful, 330 calorie salmon dinner made in only 30 minutes.

Ingredients:

  • 4 salmon filets, skin removed (about 2 lbs total)
  • 4 cups halved brussels sprouts (or sliced zucchini, diced potato, broccoli, etc)
  • 2 Tablespoons melted unsalted butter
  • 2 Tablespoons bunched rosemary leaves, chopped
  • 2 Tablespoons parsley (I use dried, chopped)
  • 1 Tablespoon minced garlic
  • 2 lemons
  • 1/2 teaspoon freshly ground black pepper
  • sea salt, to taste

Directions:

  1. Preheat oven to 400°F (204°C). Line a baking sheet with aluminum foil or a silicone baking mat. Arrange salmon and brussels sprouts on top.
  2. Brush the melted butter on top of each salmon filet. In a small bowl, mix the rosemary, parsley, garlic, juice of 1 lemon, and 1/4 teaspoon pepper together with a spoon. Spoon evenly onto each filet, spreading all over the top. Slice 1/2 of the 2nd lemon and arrange 1-2 slices on top of each filet. Squeeze the other lemon half on top of the brussels sprouts. Sprinkle the brussels sprouts with remaining 1/4 teaspoon of pepper. Sprinkle sea salt evenly over the whole pan-- not much is needed. Go by your preference.
  3. Bake for 15 minutes or until the salmon is just cooked through. Don't overcook or the salmon will taste dry.
  4. Serve with additional lemon slices if desired. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Recipe Notes:

For a more rounded out meal, serve the salmon and brussels sprouts with brown rice, quinoa, or baked sweet potatoes.

Using SparkRecipes calculator-- including the brussels sprouts, this meal comes out to 330 calories, 16g fat, and 37g protein. If your salmon filets are smaller than about 6 ounces each, these numbers will be lower.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Let me show you how to make garlic honey ginger salmon too!

LOVE these flavors too.

Garlic Honey Glazed Salmon

Here are all of my savory recipes.

Q: What are you doing for Labor Day weekend? I’m making a giant bucket of fiesta corn & avocado salsa and finally S-L-E-E-P-I-N-G in!

33 comments

  1. Yum!  Lemon goes sooo good with salmon!!!

  2. Oh my god. Salmon and brussels sprouts? It’s the perfect fall dinner!

  3. This is not for me. I don’t like salmon or brussel sprouts but your beautiful photos almost made me crave for it. Almost…

  4. Salmon with herbs is the easiest, most delicious dinner option ever. We do it at least once a week, and my kids actually eat it. The same kids who don’t eat spaghetti or pizza (!?) will eat herb salmon. So it’s a total winner. And you feel so good about yourself after! 🙂

  5. Salmon thawing in the fridge as we speak = this is DEFINITELY happening for dinner tonight. YUM!

  6. Not only is this delicious, healthy & insanely easy to make, but this would also be great to make ahead of time and take to work. Healthy, delicious & easy “work day” recipes, yes please! Beautiful pics by the way…

  7. I definitely want to make this dinner soon while the salmon is extra fresh! Also, the brussels sprouts – I don’t get people who don’t like them! I love them personally, especially with a squeeze of lemon and showering of herbs 🙂

  8. I am in LOVE with all things salmon (and brussels sprouts!) 🙂 Yummy!

  9. I am the only one in the house eating salmon. If I only cook enough for me, one filet, would I have to change the oven temperature or the time ?? Thanks, looking forward to making this but even when my Father-in-Law comes for dinner I still only cook two pieces. 

  10. This will be happening soon, thanks, looks delish!

  11. This is wonderful– thank you! My husband’s Dr. told him he needed to lose 20 lbs., so I’ve been cooking healthy all week. However, I’m running out of ideas–but now here you’ve posted an awesome low calorie but delicious looking recipe!

    My only concern is: usually it takes my veggies about 25-30 minutes in a hot oven to get them nice and roasted. I think the salmon would be over cooked if I baked them all on one pan. I’m thinking I will do the salmon on a separate pan and take it out sooner than the veggies.

  12. This looks yummy. Had salmon earlier this week so I’ll give this a try the next time we have salmon.

  13. Sounds yummy! Can I use dried Rosemary leaves instead? how much should I use?

  14. I am so making this asap! I have found in general that not overcooking salmon is definitely key. I used to do that junior year in college when I was just learning to cook for myself more. But thanks Sally! Can’t wait to share this new salmon recipe with my family.

  15. I absolutely love this! The brussel sprouts add such a wonderful balance, and the rosemary is heavenly with the lemon and salmon.

  16. This looks so good!! I love to just throw a salmon filet on the grill and call it a day! There’s nothing better than crispy salmon skin. Please tell me you love it, too!!! It’s so hot here lately, I have no idea how you are affording your electric bill. You must be waking up at 4 to save the A/C!

  17.  I will be making this dish this week., hopefully I will not overcook it. I always overcook salmon

  18. Mmmmm, sounds delicious! Especially served up with a side of brussels sprouts. 

  19. I love you recipes and this easy dinner may become part of my Friday Routine (especially since I can so easily interchange the veggies – thanks for the tip!).

    I do have a question however: in many of your recipes you suggest aluninium foil as alternative to baking sheets; here in Germany the general consensus is that the combination of aluminum, salt and heat (also used to shine silver) will lead to aluminum particles in the food – which in turn is known to cause breast cancer and Alzheimers. I do not mean to offend by asking this, just wondering if that’s an issue in the US at all.
    Thank you so much for the recipes, I can’t wait for the next one!

  20. Absolutely delish!!!! Love your recipes!!

  21. Hi Sally 🙂
    I made this salmon recipe and your zucchini fritters for tea tonight and SMASHED IT!! My mother in law (who will definitely tell you if she doesn’t like something!) couldn’t get over the flavours coming through and that it was so simple and healthy, I’ve made so many recipes from yours whilst she’s visiting she said she was going to ‘get the internet’ to look them up – thank you for helping me impress her and my lovely (very well fed) man!

  22. I made this recipe tonight for dinner, and my self-professed salmon-hater boyfriend had two helpings! Thanks for a wonderful (and simple, and healthy!) recipe that I will definitely make again and again.

  23. Wow, I just made this dish today and it was bursting with flavor. I LOVED IT!!! I only changed one thing, I substituted  olive oil for butter and added some cilantro.  Made these  with sweet potatoes  and a side of quinoa.  Thank you for sharing.   This is going to be my go to recipe when I want salmon.  

  24. I made this last night for dinner as I was hoping to find a salmon recipe where I’d already have the ingredients on hand…and I did! And I had fresh parsley, too! This was wonderful and so flavorful and so simple. I love this technique, especially using melted butter. Thanks, Sally. 🙂

  25. Hi Sally, I was just wondering if there are any other vegetables you would suggest roasting with the salmon that would finish in the same amount of time as the salmon. For example, do you think baby red potatoes cut in halves would work? Let me know if you have any suggestions! Thank you 🙂

    • Hey Abby! I think potatoes would take a little longer but you can start them 10 minutes before adding the salmon. Equal baking time veggies… let’s see… broccoli, cauliflower, zucchini, squash to name a couple.

  26. I added 1 teaspoon of kosher salt, 1 1⁄2 teaspoons fresh thyme leaves,1⁄2 teaspoon dill weed and 1/2 teaspoon dried oregano to add its taste. I need to say that it’s a scrumptious dish which I have tried till now. Bye the way i have also tried your Peanut Chicken Zucchini Noodles…Its really a variety one…

    I shared this website with my colleague Pertyl, who just loves trying out recipes with Salmon.

    Last week She suggested me a website with varieties of Maggi Recipes, I have made SALMON WITH LEEK & WILD RICE STUFFING(Must try one) ….It was really delicious. I will share here the link for those who love to make Maggi recipes:http://www.nestle-family.com/recipes/english/maggi-recipes.aspx

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