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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Active Time:15 minsTotal Time:30 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:30 mins
Total Time:
30 mins
Servings:8
Servings:
8
Jump to recipeOurLemon-Roasted Salmon with Green Herb Sauceepitomizes weeknight elegance—start to finish in 30 minutes. Inflammation-fighting salmon is roasted to flaky perfection on top of a bed of lemon slices and topped with a gorgeous green, herb sauce that will knock your socks off. The anchovy and olives add a hint of saltiness and briny kick to the sauce, and the fresh lemon juice brightly accents the salmon. Keep reading for our expert tips, which include how to know when your salmon is fully cooked.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!When cooking salmon (or any fish), remove it from the refrigerator about 20 minutes in advance. This allows it to retain moisture and ensures even cooking.Broiling salmon close to the heating element enhances caramelization and reduces cooking time. Keep a close watch on the salmon to prevent it from burning, as broilers can vary significantly in heat output.Choose a fattier salmon, like farmed Atlantic salmon, for this recipe. Wild salmon are leaner and more prone to drying out with this cooking method.Cold leftover salmon is excellent when flaked over salads, added to pasta or mixed with mayonnaise or yogurt and served in a pita pocket.Nutrition NotesSalmondefinitely qualifies as a nutrition powerhouse. It’s packed with omega-3 fatty acids, nutrients that are well known for their benefits to heart health. Salmon is also a natural source of immune-strengthening vitamin D and heart-healthy vitamin B12 and is a high-quality protein—essential for maintaining and building muscle.Theherb sauceis another nutrition powerhouse. The nutrition in herbs is often an afterthought because of the smaller amounts used in recipes, but every small addition adds up to a bigger picture of better health. Parsley, dill and shallots contain an antioxidant and anti-inflammatory nutrient called quercetin, which has been shown to help reduce the risk of cancer. Add that to the vitamin C from the lemon juice and the monounsaturated fats from the olive oil and you’ve got one nutrient-rich sauce.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Jump to recipe
OurLemon-Roasted Salmon with Green Herb Sauceepitomizes weeknight elegance—start to finish in 30 minutes. Inflammation-fighting salmon is roasted to flaky perfection on top of a bed of lemon slices and topped with a gorgeous green, herb sauce that will knock your socks off. The anchovy and olives add a hint of saltiness and briny kick to the sauce, and the fresh lemon juice brightly accents the salmon. Keep reading for our expert tips, which include how to know when your salmon is fully cooked.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!When cooking salmon (or any fish), remove it from the refrigerator about 20 minutes in advance. This allows it to retain moisture and ensures even cooking.Broiling salmon close to the heating element enhances caramelization and reduces cooking time. Keep a close watch on the salmon to prevent it from burning, as broilers can vary significantly in heat output.Choose a fattier salmon, like farmed Atlantic salmon, for this recipe. Wild salmon are leaner and more prone to drying out with this cooking method.Cold leftover salmon is excellent when flaked over salads, added to pasta or mixed with mayonnaise or yogurt and served in a pita pocket.Nutrition NotesSalmondefinitely qualifies as a nutrition powerhouse. It’s packed with omega-3 fatty acids, nutrients that are well known for their benefits to heart health. Salmon is also a natural source of immune-strengthening vitamin D and heart-healthy vitamin B12 and is a high-quality protein—essential for maintaining and building muscle.Theherb sauceis another nutrition powerhouse. The nutrition in herbs is often an afterthought because of the smaller amounts used in recipes, but every small addition adds up to a bigger picture of better health. Parsley, dill and shallots contain an antioxidant and anti-inflammatory nutrient called quercetin, which has been shown to help reduce the risk of cancer. Add that to the vitamin C from the lemon juice and the monounsaturated fats from the olive oil and you’ve got one nutrient-rich sauce.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
OurLemon-Roasted Salmon with Green Herb Sauceepitomizes weeknight elegance—start to finish in 30 minutes. Inflammation-fighting salmon is roasted to flaky perfection on top of a bed of lemon slices and topped with a gorgeous green, herb sauce that will knock your socks off. The anchovy and olives add a hint of saltiness and briny kick to the sauce, and the fresh lemon juice brightly accents the salmon. Keep reading for our expert tips, which include how to know when your salmon is fully cooked.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2lemons, sliced ¼-inch thick1(2½-pound)skin-on salmon fillet3clovesgarlic, minced5tablespoonsextra-virgin olive oil, divided1teaspoonsalt, divided½teaspoonground pepper¾cuploosely packed fresh flat-leaf parsley¼cuploosely packedfresh dill2tablespoonschopped shallots1tablespoonlemon juice3pittedgreen olives1anchovy fillet, finely chopped(about½teaspoon)
Cook Mode(Keep screen awake)
Ingredients
2lemons, sliced ¼-inch thick
1(2½-pound)skin-on salmon fillet
3clovesgarlic, minced
5tablespoonsextra-virgin olive oil, divided
1teaspoonsalt, divided
½teaspoonground pepper
¾cuploosely packed fresh flat-leaf parsley
¼cuploosely packedfresh dill
2tablespoonschopped shallots
1tablespoonlemon juice
3pittedgreen olives
1anchovy fillet, finely chopped(about½teaspoon)
Directions
Preheat oven to broil with rack in top third position. Line a large rimmed baking sheet with foil.
Arrange lemon slices in a single layer on the prepared baking sheet. Place salmon fillet, skin-side down, on top of the lemon slices. Rub the salmon with minced garlic and 1 tablespoon oil. Sprinkle with ½ teaspoon each salt and pepper. Let marinate for 10 minutes. Broil just until the salmon flakes with a fork, 10 to 12 minutes.
Meanwhile, combine ¾ cup parsley, ¼ cup dill, 2 tablespoons shallots, 1 tablespoon lemon juice, 3 olives, chopped anchovy and the remaining 4 tablespoons oil and ½ teaspoon salt in a blender; process until smooth, 1 to 2 minutes, increasing speed from low to high and using a tamper to help the ingredients blend, if needed.
Place the salmon on a large platter; drizzle with the green sauce.
Nutrition InformationServing Size: about 4 oz. salmonCalories 289, Fat 17g, Saturated Fat 3g, Cholesterol 76mg, Carbohydrates 4g, Total Sugars 0g, Added Sugars 0g, Protein 31g, Fiber 2g, Sodium 396mg, Potassium 576mg
Nutrition Information
Serving Size: about 4 oz. salmonCalories 289, Fat 17g, Saturated Fat 3g, Cholesterol 76mg, Carbohydrates 4g, Total Sugars 0g, Added Sugars 0g, Protein 31g, Fiber 2g, Sodium 396mg, Potassium 576mg
Serving Size: about 4 oz. salmon
Calories 289, Fat 17g, Saturated Fat 3g, Cholesterol 76mg, Carbohydrates 4g, Total Sugars 0g, Added Sugars 0g, Protein 31g, Fiber 2g, Sodium 396mg, Potassium 576mg
Frequently Asked Questions
Make sure the salmon is completely cool before storing it in an airtight container in the coldest part of your refrigerator. The leftovers should remain good for up to 2 days, but it’s best to use them sooner.
Complement this flavorful entree with some of our all-time favorite side dishes, such asEasy Cilantro-Lime Rice,Steamed Fresh Green Beans,Crispy Lemon-Herb Roasted Potatoes,Greek Salad with EdamameorSimple Cabbage Salad.
EatingWell.com, December 2024
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Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
