Baked Salmon with Lemon and Herbs

Baked salmon with lemon and herbs is the easiest impressive dinner you can make. The fish stays moist and flaky, the lemon keeps it bright, and a tray of roasted vegetables cooks right alongside it in one pan.

Prep time: 10 minutes | Cook time: 20 minutes | Servings: 4

Ingredients

• 4 salmon fillets (about 180 g each)
• 1 lemon, half sliced and half juiced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano (or 1 tablespoon fresh herbs, such as dill or parsley)
• 2 cups mixed vegetables (zucchini, bell pepper, broccoli, or cherry tomatoes)
• Salt and black pepper

Method

1. Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
2. Toss the vegetables with 2 tablespoons of the olive oil, the garlic, and a good pinch of salt and pepper, and spread them on the tray.
3. Rub the salmon with the remaining oil, the lemon juice, oregano, salt, and pepper. Place the fillets skin-side down on the tray among the vegetables and lay a lemon slice on each.
4. Bake for 15 to 18 minutes, until the salmon flakes easily and the vegetables are tender and lightly charred at the edges.

Tips

Do not overbake salmon; pull it out when the centre is still slightly translucent and let it rest for 2 minutes, as it keeps cooking. If your fillets are very thick, give the vegetables a 5-minute head start. Serve with rice, potatoes, or a crisp green salad.