Baked Salmon Fillet with Lemon and Garlic

Here is an easy baked salmon fillet recipe. Tender and flavorful salmon fillets are baked on a sheet pan and served with a delicious arugula avocado salad.

Salmon is one of my favorite types of fish, given its versatility and distinctive flavor. One of our favorite salmon recipes is this easy baked salmon fillet with avocado arugula salad. It’s so refreshing and easy to make. That said, it’s not our only great salmon-based recipe on the blog. You may also enjoy our teriyaki pineapple salmon, grilled salmon shish kabobs and oven baked salmon with olives and capers.

Why is this recipe a winner?

If I’m forced to come up with a generic answer to “what should I make for dinner?”, I usually start with “salmon and salad.” It’s a winning combination that many love. We are big fans of this baked salmon recipe for a few reasons:

• It’s a simple recipe that doesn’t require any special kitchen skills. So if you’re a novice cook, it’s a good option for you.
• You can prepare and bake everything in less than 30 minutes, making this a perfect recipe for weeknight dinners.
• Salmon is healthy and good for you. It comes with so many benefits including being a good source of vitamin B and being rich in Omega-3 fatty acids.

We try to have seafood at least three times a week since it’s healthier than red meat and there are so many ways to prepare it for your meals. This salmon recipe is also naturally gluten free and low-carb, as well as being super simple to make!

Ingredients

The best part of this salmon recipe is that it’s so versatile. The main ingredients you need are:

• Salmon: Wild caught salmon is always the best. You can use king salmon, coho salmon or any other kind of salmon that’s available to you.
• Lemon and garlic: Fresh lemon add such bright flavor to the salmon and balances the rich flavor. Garlic adds a nice “zing” to the salmon that I love.
• Salt, pepper, and a bit of olive oil: The basics of cooking that you definitely have on hand.
• Vegetables: I also added some sliced fennel and baby potatoes but you can simply leave them out or use other vegetables.

Preparation instructions

There is no need to marinade the fish when you make this healthy baked salmon recipe. This is a quick recipe that’s ready in about 30 minutes.

1. Preheat the oven to 400°F and line a baking sheet with aluminum foil. Coat it with cooking spray. This makes cleaning up a breeze!
2. Mix olive oil, lemon juice, garlic, salt and pepper in a bowl.
3. Brush it on the salmon fillets. Make sure the salmon is well coated with the lemon garlic mixture.
4. Mix the rest of the olive oil and lemon with the potatoes and fennel and spread them around the salmon fillets.
5. Bake at 400°F until done. Serve warm with arugula avocado salad.

How long should I bake the salmon fillet?

This depends on the thickness of your salmon fillets. It usually takes about 20-25 minutes for salmon to cook properly. Cooked salmon’s internal temperature should register at 145°F. It’s important to not overcook salmon because it can lose its flavor and flaky, silky texture.

How to check for “doneness”

The first indicator that salmon is done is the color. Cooked salmon fillet will be light pink. You can also insert a fork into the salmon to check that the salmon is ready. If it’s flaky, then it’s completely cooked.

Arugula avocado salad 

I love whipping up this easy salad to serve with baked salmon fillets. To make this salad, mix arugula, tomatoes and cucumbers in a large bowl. Add in diced avocado and mix using two spoons. Make the dressing by mixing chopped shallots, vinegar, lemon juice, olive oil and salt in a jar and pour the mixture over the salad. Mix well and serve with baked salmon fillets.

Looking for more fish recipes?

• Pan Seared Halibut with tamarind sauce
• Salmon patties with a Mediterranean twist
• Stuffed fish with pomegranates and walnuts
• Pan seared cod with shallots and fennel
• Grilled Halibut with Spicy Mango Salsa
• Honey Lemon Baked Salmon in Foil

Notes and tips

• Always make sure you don’t over-bake the salmon. You want to salmon to be flaky but not dry. Perfectly cooked salmon has a smooth texture.
• Store the leftovers in an airtight container (preferably glass) and refrigerate for up to two days.
• You can use other vegetables instead of potatoes and fennel to make this easy salmon dinner. I suggest  broccoli, cauliflower, carrots and onions.
• A little garish can go a long way. You can use chopped parsley, basil, cilantro or dill.
• For best flavor, use extra virgin olive oil to bake the salmon and vegetables.

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5 from 4 votes

Baked Salmon Fillet with Lemon

Here is an easy baked salmon fillet recipe. Tender and flavorful salmon fillet are baked on a sheet pan and served with a delicious arugula avocado salad.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 3 servings

Calories 380kcal

Author Shadi HasanzadeNemati

Ingredients

• 2 Salmon fillets
• 1 lemon juice of
• 2 cloves garlic minced
• 2 tbsp olive oil extra virgin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb baby potatoes halved
• 2 fennels sliced

Arugula Avocado Salad

• 2 cups arugula
• 1 avocado diced
• 1 cup cherry tomatoes halved
• 2 Persian cucumbers chopped
• 1/2 shallot diced
• 2 tbsp. lemon juice
• 2 tbsp. vinegar
• 1 tbsp. olive oil
• Salt and pepper to taste

Instructions

• Preheat the oven to 400 F / 204C. Line a baking sheet with foil and coat it with cooking spray.
• Mix lemon juice, garlic, olive oil, salt and pepper in a bowl.
• Put the salmon fillets on the baking sheet and brush the fillets with the olive oil lemon mixture. 
• Place the halved potatoes and sliced arugula in a large bowl and mix with the remaining olive oil lemon juice mixture. Spread them around the salmon fillets. 
• Bake in the oven for 20-25 minutes depending on the thickness of the fillets.

Salad:

• In a bowl, toss arugula, tomatoes, cucumber and diced avocado. 
• Mix diced shallot, lemon juice, vinegar, olive oil and spices. Pour the dressing on the salad.
• Toss the salad with the dressing. 
• serve with baked salmon fillets. 

Notes

• Always make sure not to over bake salmon. You want to salmon to be flaky but not dry. Perfectly cooked salmon has a smooth texture. 
• Store the leftovers in an airtight container (preferably glass) and refrigerate for up to two days. 
• You can use other vegetables instead of potatoes and fennel to make this easy salmon dinner. I suggest  broccoli, cauliflower, carrots and onions. 
• A little garish can go a long way. You can use chopped parsley, basil, cilantro or dill. 
• For best flavor, use extra virgin olive oil to bake salmon and the vegetables.

Nutrition

Calories: 380kcal