Lemon-herb roasted salmon
2
Points®
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.
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