10 of 20
Baked Lemon Herb Salmon
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:
- 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.
- 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.
- Bake for 15 minutes or until the salmon is just cooked through. Don't overcook or the salmon will taste dry.
- Serve with additional lemon slices if desired. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.