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Photo of Lemon-herb roasted salmon by WW

Lemon-herb roasted salmon

2
Points® value
Total Time
31 min
Prep
16 min
Cook
15 min
Serves
4
Difficulty
Easy
Give salmon fabulous flavour with fresh herbs, lemon juice and lemon zest.

Ingredients

Cooking spray

1 spray(s)

Uncooked wild pink salmon fillet

1½ pound(s), ), four 6-oz pieces about 1-inch-thick each (also known as humpback salmon)

Table salt

⅛ tsp(s), or to taste

Black pepper

⅛ pinch(es), coarsely ground, or to taste

Fresh lemon juice

4 tbsp(s), divided

Sugar

1½ tbsp(s)

Fresh parsley

1 tbsp(s), fresh, chopped (plus extra for garnish, if desired)

Fresh thyme

1 tbsp(s), chopped (plus extra for garnish, if desired)

Lemon zest

1 tsp(s), finely grated (plus extra for garnish, if desired)

Minced garlic

1 tsp(s)

Fresh oregano

1 tsp(s)

Instructions

  1. Preheat oven to 400ºF. Coat a small, shallow baking dish with cooking spray.
  2. Season both sides of salmon with salt and pepper; place salmon in prepared baking dish and drizzle with 2 tablespoons of lemon juice.
  3. In a small bowl, whisk together remaining 2 tablespoons of lemon juice, sugar, parsley, thyme, lemon zest, garlic and oregano; whisk until sugar dissolves and set aside.
  4. Roast salmon until almost done, about 13 minutes; remove from oven and top with lemon-herb mixture. Return to oven and roast until salmon is fork-tender, about 2 minutes more. Garnish with fresh chopped herbs and grated zest, if desired. Yields about 4 to 5 ounces of salmon per serving.

Notes

We used pink salmon fillets because they are less fatty than some other salmon varieties like coho and sockeye salmon. If you prefer to use a different type of salmon in this recipe make to sure to account for any extra Points values.

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