Photo of Lemon-herb roasted salmon by WW

Lemon-herb roasted salmon

SmartPoints® value per serving
Total Time
31 min
16 min
15 min
Give salmon fabulous flavor with fresh herbs, lemon zest, and lemon juice in this easy entrée that’s ready in about 30 minutes. We used pink salmon fillets because they are less fatty than some other salmon varieties like coho and sockeye salmon. When the salmon flakes when pierced with a fork, that’s a good indicator it’s done. Be sure to zest the lemon before you juice it. You will need about 2 lemons to produce enough zest and juice for this recipe. We love the mix of fresh herbs in this dish, but this recipe is versatile, and you can use whatever mix you like; rosemary and basil would also work beautifully. For a little heat, stir some red pepper flakes into the herb mixture


cooking spray

1 spray(s)

uncooked wild pink salmon fillet(s)

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

table salt

tsp, or to taste

black pepper

tsp, coarsely ground, or to taste

fresh lemon juice

4 Tbsp, divided


1½ Tbsp

fresh parsley

1 Tbsp, chopped (plus extra for garnish, if desired)

fresh thyme

1 Tbsp, chopped (plus extra for garnish, if desired)

lemon zest

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

minced garlic

1 tsp

fresh oregano

1 tsp


  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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