Roasted Wild Salmon

Roasted Wild Salmon

Serves 4
This roasted fish dish is delicious when served with oven-roasted potatoes and steamed green beans.
  • 2 lemons
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Herbes de Provence
  • 1 1/2 pound frozen wild salmon fillets, thawed
  • Salt and pepper to taste
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Preheat oven to 400°F. Halve 1 lemon. Divide one half into four wedges and set aside. In a small bowl, squeeze the juice from the other lemon half, and stir in oil and Herbes de Provence.

Place salmon skin-side down on a foil-lined baking sheet. Brush lemon juice mixture over the salmon and season with salt and pepper.

Roast salmon until just cooked through, about 12 minutes. Serve with lemon wedges on the side.
Nutritional Info: 
Per Serving: 240 calories (80 from fat), 9g total fat, 1.5g saturated fat, 90mg cholesterol, 410mg sodium, 2g carbohydrates, 34g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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