Photo of Lemon-herb roasted salmon by WW

Lemon-herb roasted salmon

Points® value
Total Time
31 min
16 min
15 min
Give salmon fabulous flavour with fresh herbs, lemon juice and lemon zest.


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

tsp(s), or to taste

Black pepper

pinch(es), coarsely ground, or to taste

Fresh lemon juice

4 tbsp(s), divided


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)


  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.


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.