Lemon Herb Baked Salmon
Looking for delicious dairy free dinner recipes? This Lemon Herb Baked Salmon is a flavorful and healthy option that’s incredibly easy to make. You’ll love how simple it is to prepare a restaurant-quality meal at home.
Key Ingredients & Substitutions:
- Salmon Fillets: Fresh or frozen (thawed) work best. You can substitute with other firm white fish like cod or halibut.
- Lemon: Fresh lemon juice and slices are essential for brightness.
- Fresh Herbs: Dill, parsley, or chives are excellent choices. Dried herbs can be used in a pinch, but fresh provides more flavor.
- Olive Oil: A good quality extra virgin olive oil enhances the flavors.
- Garlic: Freshly minced garlic is always best.
Ingredients:
Main:
- 4 (6-ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- 1 large lemon, half thinly sliced, half juiced
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Optional:
- Red pepper flakes, for a touch of heat
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 kcal (depending on fillet size)
- Tools Needed: Baking sheet, parchment paper (optional), small bowl, measuring spoons
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup, if you wish.
2. Season the Salmon
Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet. Season both sides generously with salt and pepper.
3. Prepare the Herb-Garlic Mixture
In a small bowl, whisk together the olive oil, minced garlic, fresh lemon juice, chopped dill, and chopped parsley. If using red pepper flakes, add them now.
4. Coat and Top the Salmon
Spoon the herb-garlic mixture evenly over each salmon fillet. Arrange lemon slices on top of each fillet.
5. Bake the Salmon
Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary based on the thickness of your fillets.
6. Serve Immediately
Carefully remove the salmon from the oven. Serve hot with your favorite side dishes. This is one of those dairy free dinner recipes you’ll make again and again.
Variation Ideas:
- Spicy Salmon: Add a pinch of cayenne pepper or more red pepper flakes to the herb mixture.
- Mediterranean Twist: Include a sprinkle of dried oregano and a few cherry tomatoes around the salmon before baking.
- Garlic Butter Flavor (Dairy-Free): Use a dairy-free butter alternative melted with the garlic and herbs for a richer taste.
- Different Herbs: Experiment with fresh thyme, rosemary, or chives for varied flavor profiles.
Storage Instructions:
Store any leftover Lemon Herb Baked Salmon in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm in the microwave or oven at a lower temperature (around 275°F/135°C) until just heated through to prevent drying it out.
Frequently Asked Questions (FAQ):
Q: Can you use frozen salmon for this recipe?
A: Yes, you can! Make sure to thaw the salmon completely in the refrigerator overnight or under cold running water before preparing.
Q: How do you know when salmon is cooked through?
A: Salmon is done when it flakes easily with a fork and its internal temperature reaches 145°F (63°C).
Q: What are good side dishes for this baked salmon?
A: Roasted vegetables (like asparagus or broccoli), a simple green salad, quinoa, or brown rice pair wonderfully with this dairy free dinner recipe.
Q: Can you make this recipe ahead of time?
A: You can prepare the herb-garlic mixture ahead of time, but it’s best to season and bake the salmon just before you plan to eat for the freshest taste and texture.
Q: Is this recipe suitable for meal prepping?
A: Yes, it’s a great option for meal prepping! Cook the salmon as directed and portion it with your desired sides for healthy meals throughout the week.
Q: What if you don’t have fresh herbs?
A: You can use dried herbs, but you should use about half the amount of dried herbs compared to fresh. For example, 1 tablespoon of fresh dill would be replaced with 1/2 tablespoon of dried dill.
